Zucchini, Corn & Tomatoes with Pan-Grilled Shrimp

I am not particularly fond of hotels. I know that I am an oddball in this regard, but the anonymity, sameness and unabashed luxury that everyone seems to find so soothing make me nervous and a bit antsy. I would rather stay someplace with charm and quirkiness that feels lived in. And I would definitely prefer to have a kitchen.

I am in the middle of a five-day trip upstate to re-center between jobs. I chose Hudson because it is nestled within the natural beauty of the Hudson Valley while offering yoga, artisanal coffee and drinking establishments within an easy walk–a DIY spa experience for the burnt out urbanite. I’ve eaten a few meals out, but have mainly chosen to treat my day trips as scavenger hunts, returning each evening to pull something together from whatever I managed to find. It helps that the kitchen in my rental is dreamy.

Perfect Kitchen

The key to cooking while traveling is to keep it simple and bring a handful of essentials with you. For this trip, I brought small containers of regular and high-end olive oil, red wine vinegar, sugar, red pepper flakes, salt, coffee, garlic and an all-purpose spice blend. I also brought two essentials that every rental seems to lack: a good knife and a proper pepper mill. The bourbon and tequila, while not essential, do add a certain something to the experience.

Vacation House Kitchen Essentials

Yesterday I attended an afternoon yoga class and then took a hike to Bash Bish Falls (which lived up to their name when I succeeded in falling and bashing the hell out of my leg). When I got back to Hudson, I rewarded myself with a Negroni followed by what I think may have been the better part of a bottle of Vinho Verde at the wine bar down the hill from my temporary digs. It was a great opportunity to get a sense of the local scene and meet some lovely people–oddballs themselves, I was relieved to discover. Sometime well after sundown, my homing instinct kicked in, so I settled the check and stumbled up the hill. Luckily, I had half a pound of very large shell-on shrimp defrosting in the fridge and some fine Hudson Valley produce.

Zucchini, Corn & Tomatoes with Pan-Grilled Shrimp

  • 2 tablespoons olive oil
  • 1 large clove garlic, minced
  • 1 large pinch red pepper flakes
  • 1 medium red onion, diced
  • 1 medium zucchini, cut into 3/4″ pieces
  • 2 ears sweet corn, cut from cob
  • 8-12 large black cherry or other small heirloom tomatoes
  • 1/2 pound peeled shrimp
  • 1/4 cup of whatever (white or rose) wine you are drinking
  • salt and pepper
  1. Put on some Al Green and pour yourself a glass of wine.
  2. Toss shrimp with 1 tablespoon olive oil, garlic, red pepper flakes, salt and pepper. Set aside.
  3. Add 1 tablespoon olive oil to a skillet over medium heat. When oil comes to temperature, add onion and sauté, stirring frequently. When onions begin to brown, add zucchini. Stir occasionally until zucchini is soft and browned in places. Add corn along with salt and pepper and cook, stirring frequently, for 2-3 minutes. 
  4. Remove from heat and stir in basil and tomatoes. Empty mixture onto plate.
  5. Return pan to heat and add shrimp along with any accumulate marinade. Cook for approximately two minutes, flip and cook for an additional two minutes. Pile shrimp on top of vegetables. Return pan to heat and add 1/4 cup of whatever you are drinking, scraping to remove any residue. Cook for one minute and then pour over shrimp.

Zucchini Corn Tomatoes Shrimp

This dish is a delicious celebration of summer–and so easy that even a rather tipsy vacationer can bang it out in about 20 minutes.

2 thoughts on “Zucchini, Corn & Tomatoes with Pan-Grilled Shrimp

    • Oh no, so sorry! Didn’t even occur to me that it might be an issue. Might be time to invest in a larger pepper mill, which I have wanted for some time. Then the small one can be my travel pepper mill. Hope the rest of the kitchen is treating you well.

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