Light Summer Dinner

Tonight Mama made such an easy, tasty meal that I felt I absolutely had to share it. Summer squash (both yellow and zucchini) has got to be my favorite form of the versatile veggie.

Ingredients

• 3 zucchini
• 3 yellow squash
• 1/2 med white onion
• 1 tomato
• basil
• salt
• 1 tsp arrowroot
• 1 lb of de-veined, uncooked shrimp
• 1 bag of success rice (or rice of choice)

Pour just enough oil in the bottom of your sauce pan to coat (olive or canola work fine, though we used olive) because you don't want your veggies drowning. Likewise you don't want any angry oil surging up at your face due to any residual moisture from rinsing your veggies.

Slice the zucchini, squash and onion to toss into the pan along with the oil. There you can let it sit while you add a little salt to taste and a liberal basil. We didn't actually measure this part but just added until it felt right. Use your common sense. If you are fond of Basil feel free to add what you feel is a good portion. Because this sort of meal was about being quick and simple we used a dry form of the herb. You want to keep your eye on those veggies while you're dicing your tomato. Before you add it to the mix make sure that the squash and zucchini are nicely browned (not burned).

It's about this time that you should be adding your bag o' rice to the pot of boiling water so that it'll come out at the same time. Or if you have a rice cooker or some other method/rice of choice feel free to go with that. We decided on plain ol' white rice: a tasty, under appreciated staple.

Now go ahead and add that tomato.

In a little cup or bowl put about a tsp of arrowroot and then add a little bit of water to mix it in nicely. This is going to thicken up water that's cooking out of your veggies. For those of you who make roux out of cornstarch, this is the same thing except corn free. Pour it over your vegetables. Keep in mind that you do not want the things in your pan drowning. Just add enough so that they're simmering nicely and not sticking to the bottom.

Add your shrimp to the mix and cook until pink. And there you go! Put this over your rice and you'll have enough to feed four people easily with possible left overs for later.

Enjoy!