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This recipe had my name written all over it! First, it is a one pot meal -check-. Second, it was quick to make -check- and third, well it just looked delicious when I saw it in this cookbook -and check-! It looked and sounded so good it went straight to number 1 on my list of recipes to try, and it was everything I wanted it to be quick and delicious! I would highly recommend this dish! Enjoy!
summer stir fry
Ingredients
2 tbsp. unsalted butter
2 tbsp. olive oil
1 pound jumbo shrimp, peeled and deveined
1 red onion, diced
4 cloves garlic, minced
2 large zucchini, diced
2 ears of corn, kernels removed
3/4 cup grape tomatoes, sliced in half lengthwise
Salt and freshly ground pepper, to taste
10 fresh basil leaves, cut in a chiffonade
Juice of 1 lemon
Directions
Melt 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium high heat. Add the shrimp and garlic, then saute until the shrimp is opaque, about 3 minutes. Remove the shrimp to a plate.
Increase the heat to high, add the remaining 1 tablespoon of butter and olive oil. Add the onions and zucchini. Stir around for about a minute. Then scoot the zucchini and onions to the edges of the pan. Add the corn to the skillet and cook for a minute. Then push the corn to the edge of the pan. Add the grape tomatoes and cook for another minute add some salt and pepper. Add the cooked shrimp. Stir everything around for about another minute or until it's all combined and hot! Pour it onto a large platter. Sprinkle on the fresh basil then squeeze on the lemon juice.
Labels: Main Dish, Quick Weeknight Meals, Seafood
