Garden Shrimp Stir-Fry
As you all know by now, I'm all about a delicious and HEALTHY dinner. This recipe has both of those components plus it's beyond easy! I cook with shrimp a lot, it's mild in taste, cooks fast and is high-protein and low calorie. You don't have to but I highly suggest you learn how to clean, peel and devein your own raw shrimp. It's more cost effective and tastes (in my opinion) 100 X's better. If you don't know what I'm talking about, watch this. While this dish is sauces less, it's light but full of flavor. A few suggestions; use fresh ingredient if possible (basic and corn) and don't, I repeat DON'T skip the squeeze of lemon and parmesan shavings, they make the dish! Enjoy!
WHAT YOU NEED:
1 tablespoon butter
1 tablespoon olive oil
2 pounds jumbo shrimp, peeled and deveined (I remove tails too)
4 cloves garlic, minced
2 large zucchini, diced
2 large ears of corn, kernels removed
3/4 cup red grape tomatoes, sliced in half lengthwise
3/4 cup yellow grape tomatoes, sliced in half lengthwise
Parmesan shavings
Juice of 1 lemon
WHAT TO DO:
Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp and garlic, then saute until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate.
Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.
Then throw the shrimp back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Then pour it onto a big platter.
Sprinkle on the fresh basil and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.
You can serve this with rice, with pasta or it's just perfect on its own.
Recipe courtesy of Ree Drumond