Summer Stir Fry

Serves 2-4



2 tablespoons butter

2 tablespoons olive oil

4 cloves garlic, minced

25-30 whole shrimp, peeled, deveined, tails left on

2 whole zucchini, sliced on a slight diagonal

2 ears corn, kernels sliced off

½ cup grape tomatoes, halved

Salt and freshly ground pepper, to taste

Chopped fresh herbs, such as parsley/basil/cilantro, 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 remaining 1 tbsp. each of butter and oil, and heat over medium heat. Add zucchini slices in a single layer and cook for one minute, flipping once. Move the zucchini to the edges of the pan, then add corn kernels to the middle of the pan. Cook for one minute. Add grape tomatoes, salt and pepper, and toss around, then add shrimp. Cook for an additional 30 seconds, then remove from heat. Serve.


Optional: Serve with garlic bread, couscous, white or brown rice, or pasta such as linguine, spaghetti, or fettucine.


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