Summer Shrimp Stir Fry
Ingredients:
2 Tbsp butter
2 Tbsp olive oil
minced garlic (about 2 tsp or however much you like garlic!)
Shrimp (fresh is always better, but I cheated and used frozen ones that I thawed!)
1 red bell pepper, sliced
2 zucchini, sliced
2 ears of corn, kernels sliced off
cherry tomatoes, cut in half
salt and pepper
lemon juice
parsley for garnish
Instructions (photos below):
1. In a large skillet, melt 1 Tbsp butter and 1 Tbsp olive oil. When butter melts and oil is hot, add minced garlic and sautee for just a few seconds.
2. Add shrimp (enough to fill the pan and feed you and your man!). Cook for about 3 minutes, flipping them mid-way. Remove from pan and put on plate. (Note: do not clean the skillet after removing the shrimp)
3. Add remaining butter and olive oil to skillet. Add bell pepper and cook for about 1-2 minutes (not very long, because they will continue to cook).
4. Leave bell pepper in pan, but move to sides of pan creating a ring (See photo). Add zucchini in the middle and cook for a minute...be sure to flip them as well.
5. Move zucchini to side as well, add corn kernels and tomoatoes to center and toss around (really just want these heat through). Add a little salt and pepper.
6. Add the shrimp back to the pan with all of the veggies and stir around for just a minute.
7. Remove from heat and garnish with parsley and fresh-squeezed lemon juice.
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| Ingredients prepped |
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| Step 1: Cook shrimp |
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| sautee red bell pepper |
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| pepper to side; flipping zucchini |
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| Add corn and toss |
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| Add tomatoes, salt, pepper |
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| Add shrimp and cook for just a minute |
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| Add parsley and lemon juice, ready to serve |
