Sunday, June 22, 2014

Shrimp & Summer Vegetables

It's summertime!!!  The time when the farm stands are full of beautiful fruit and vegetables.  Fresh veggies are quick and easy options for dinner.  This particular recipe is from the Pioneer Woman.  It is her 10 minute shrimp stir-fry.  The cook time is 10 minutes, but the prep time is about 30 minutes.  It is still under an hour which is great! It is a light nutritious meal that doesn't heat up the kitchen which makes me happy! Plus, it is a low mess factor which makes my husband happy when it is time to clean up :-). Hope you give this simple recipe a try, my shrimp loving family gives it two thumbs up!!

Ingredients list is:

1-2 lbs shrimp, deveined & shelled
4 cloves garlic, minced
2-3 tbsp oil (I used sesame oil)
2 tbsp butter
2 zucchini, chopped
2-3 corn ears, strip kernels & discard cobs
2/3 cup red cherry tomatoes, halved
2/3 cup yellow cherry tomatoes, halved
Salt & pepper to taste
Basil, chiffanod
Parmesean-Reggiano cheese
Lemon juice

Heat oil & butter in large skillet over medium heat.

Toss in shrimp and garlic. Sauté for 3-5 minutes until the shrimp are opaque. Remove the shrimp to a plate. Turn up the heat to med-hi and cook the zucchini for about 4 minutes.  Move it around frequently to avoid over browning an burning.  Add the corn and sauté for 1-2 minutes until everything starts softening up.

The cherry tomatoes are added along with salt and pepper to your family's taste.  Cook 1-2 minutes before adding the shrimp back to the skillet.  Stir everything together and let for 2 more minutes. 

Remove from heat and serve over rice.  Garnish with fresh basil, Parmesean cheese and a squeeze of lemon.  Enjoy this fresh taste of summer!!

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