We don’t always get Indian summer in Paris.
In fact, as someone who grew up in New York and spent several years in New England and Canada, I find the seasons here to be a bit lacking. The song may want everyone to believe that Paris sizzles and drizzles, it really just drizzles: in the winter, in the spring, in the summer, and in the fall. There are no harsh, blizzardy winters like the ones I woke up to in the dorms at Andover, where a foot of snow would have appeared, as though by magic, overnight; there are no insufferable New York summers that make you feel like you’re swimming through the humidity (I secretly love them; the Country Boy would rather be hung up by his toenails).
But every once in awhile, we get a true Indian summer, like the one we have right now: the sun starts setting earlier, but during the day, it’s still nice enough to go without a jacket, to enjoy the last few days of sunshine before our days become far too short for my liking and it seems you never completely dry out.
Of course, Paris, like everywhere else, would love to have you believe that it’s already truly fall. Since Halloween never really caught on here and we don’t have Thanksgiving, that means that today (October 19th, for those who are keeping track), I saw my very first Advent calendars in the grocery store. And that’s not all. While it’s less visible than it would be in the States, I can already see the sweet potatoes and pumpkins taking place of pride in the supermarkets, but zucchini are still at my market stand and at the ruche, and so, with the temperatures only slightly coming down, it’s zucchini I will make.
This recipe is perfect for the end of summer: it’s a warming dish, made mostly in a Dutch oven, but it’s not quite as heavy as some of the stews I’ll be making as fall takes on its true chilly edge.
Because I’ve been eating mostly paleo these days, I used my favorite dairy-free pesto recipe, but you could just as easily use your favorite jarred pesto to make this dish even easier to prepare.
Winter squash and sweet potatoes will have their place in my kitchen, soon. Until then, I’ll be using up the last of the summer squash and enjoying dinner on the balcony… for as long as Paris will let me.
Shrimp with Zucchini and Arugula Pesto (serves 2)
1 teaspoon olive oil
2 zucchini, diced
salt, to taste
2 cups arugula
~10 leaves basil
1 tablespoon powdered almonds
1 clove garlic, sprout removed
2 tablespoons olive oil
1 pinch salt
water as needed
1 teaspoon olive oil
300 grams (about 10 ounces) uncooked shrimp
Heat the olive oil in a Dutch oven or other heavy-bottomed pot over medium heat. Add the zucchini, and season with salt. Cook, stirring occasionally, until the zucchini is nice and browned.
Meanwhile, make the pesto. Place the almonds, garlic, and olive oil in a deep container, and purée with an immersion blender or mortar and pestle. Add the basil and the arugula (reserving a small handful), and process until smooth. Season with salt, and thin with water as needed. Set aside.
Heat the olive oil in a nonstick pan. Add the shrimp in an even layer, and cook until just pink. Remove from the heat.
Add the pesto to the zucchini and stir to combine. Add the shrimp and the reserved arugula. Serve immediately.