Summer Stir-Fry Recipe - Tried & True

Hello Everyone!

Summer is here and so are yummy veggies, right off the vine. We made a stir fry tonight- a recipe shared by Sarah on her Facebook page and it's from the Pioneer Woman. We went to the Shrimp House here in Delavan and got the fresh jumbo shrimp required and our only substitution was fresh sliced mushrooms in place of the grape tomatoes. Bob and I loved it and we served it with Kathy K's recipe for Chinese Style Fried Rice - another of our favorites.




Summer Stir-Fry
2 Tablespoons Butter
2 Tablespoons Olive Oil
4 cloves Garlic, minced
12 whole jumbo shrimp, peeled, deveined, tails left on
2 whole zucchini, sliced on a slight diagonal
2 ears corn, kernels sliced off
1/2 cups grape tomatoes, sliced in half lengthwise (we substituted fresh sliced mushrooms)
Salt and freshly ground pepper, to taste
Chopped fresh herbs, if desired

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic. When oil/butter is hot, add shrimp and cook for 3 minutes. Remove to a plate. Do not clean skillet.

Add the rest of the butter and oil and heat over medium heat. Add zucchini slices in a single layer and cook for one minute, tossing once. Scoot the zucchini to the edges of the pan, then add corn kernels to the middle the pan. Cook for one minute / add grape tomatoes, salt & pepper, and toss around, then add shrimp. Cook for an additional 30 seconds, then remove from heat. Serve on a big platter.

Recipe says serves 4, but sorry, Bob and I, only 2, ate the entire platter. YUM.