Summer Squash and Shrimp Fricassee


"Once the summer starts, there are inevitably big baskets of zucchini and yellow squash that we just don't know what to do with," says Oxford, Mississippi-based chef Vishwesh Bhatt. "This fricassee is a terrific place to use them. It's really light, it's really quick, and it's really easy to cook a big batch of it, making it an ideal centerpiece for summer gatherings." Fricassee is a cross between a quick sauté and a stew. This recipe calls for a habanero chile, which can be very hot but has beautiful floral notes that you can't replicate with other peppers. If you take care to remove the seeds, the heat will be more manageable. "This recipe is inspired by a dish my friend Nina Compton served us for dinner one night at her restaurant, Compere Lapin," Bhatt says. It's a great one to reach for in summer, but because good quality frozen shrimp and yellow squashes can be found year-round in grocery stores, this dish can be thrown together almost any time of the year.

Summer Squash and Shrimp Fricassee
Photo: Cedric Angeles
Active Time:
25 mins
Total Time:
45 mins
2 to 4 servings


  • 2 (5-ounce) bunches scallions

  • 2 tablespoons olive oil

  • 6 medium garlic cloves, thinly sliced(about 2 1/2 tablespoons)

  • 2 fresh or dried bay leaves

  • 1 ½ cups fresh corn kernels (from 2 ears corn)

  • 1 pound peeled and deveined raw large shrimp, tail-on

  • ½ cup shrimp stock or fish stock

  • 1 small fresh habanero chile (about 1/2 ounce), seeded and minced (about 1 teaspoon)

  • 1 pound summer squash, chopped into 1/4-inch pieces (about 3 2/3 cups) 

  • 1 medium tomato (about 8 ounces), finely chopped (about 1 cup)

  • ½ cup dry white wine

  • 3 tablespoons chopped fresh flat-leaf parsley

  • 2 tablespoons fresh thyme leaves

  • 2 tablespoons fresh lemon juice (from 1 lemon)

  • 2 teaspoons kosher salt

  • 1 teaspoon black pepper

  • 2 tablespoons unsalted butter


  1. Thinly slice scallions, dividing the white and light green parts from the dark green parts. Set dark green parts aside.

  2. Heat oil in a Dutch oven over medium-high. Add white and light green scallion parts, garlic, and bay leaves; cook, stirring occasionally, until scallions just soften, about 2 minutes. Add corn; cook, stirring constantly, 1 minute. Add shrimp, shrimp stock, and habanero; cook, stirring constantly, until shrimp just start to turn opaque but are not cooked through, about 45 seconds. Add squash, tomato, wine, parsley, thyme, lemon juice, salt, and black pepper. Cook, stirring constantly, until shrimp are just cooked through, about 1 minute. Add butter; cook, stirring vigorously, until butter melts and makes a creamy sauce, about 1 minute.

  3. Remove from heat. Stir in dark green scallion parts. Serve immediately.

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