This one is super quick, super easy, and super summer featuring yellow squash, shallots, and shrimp. I was able to pick up everything I needed at Calandro’s. Got it home, chopped up the squash and sliced the shallots, tossed them in the small wok pan with EVO and real butter, dusted the whole thing with Tony’s and black pepper, plus a little sage (you can take the seasoning any direction you want really) and once they softened up, added the shrimp to finish things off. This works well with andouille or ground beef or pork or lamb–anything works with summer squash because it is a flavor sponge. My mom used to make this all the time with canned shrimp and yellow onion and we all loved it. Very quick, uncomplicated, and yes, very healthy (when you use fresh shrimp).
