Wednesday, July 11, 2012

Summer Shrimp Stir-Fry

I loved this stir-fry that features shrimp and summer vegetables like corn and zucchini. But you could really use any veggies that you have on hand. I served the stir fry over rice, but you could also put it over noodles. This is a recipe inspired by the Pioneer Woman. I just swapped out some of the ingredients. For instance, I forgot to buy cherry tomatoes, so I used a can of Rotel tomatoes with green chiles. The chiles actually added a nice spicy kick to the dish.

Ingredients:
2 Tbsps butter
2 Tbsps olive oil
1 pound large shrimp, peeled, deveined and tails removed (You could leave the tails on, but I find that really annoying. Your call though.)
4 garlic cloves, minced (Or one big ass one like I had)
2 zucchini, diced
2 ears of corn, kernels removed (I suppose you could use frozen or canned, but fresh corn in this really does add a great sweetness and texture.)
1 can of Rotel tomatoes with green chiles, drained (I used the original flavor. If you wanted to use fresh tomatoes, add about 1 cup and half of a combination of red and yellow grape or cherry tomatoes.)
Salt and pepper
Handful of fresh chopped cilantro (Pioneer Woman uses basil, but I had cilantro)
Juice of 1 lemon
Rice or pasta, for serving (optional)

Melt 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over medium high heat. (I used my cast-iron skillet.) Add the shrimp and saute for 2 minutes, then add the garlic and continue to saute for another minute until the shrimp are curled up and opaque. Remove the shrimp to a plate.

Increase the heat to high, add the remaining tablespoon of butter and olive oil, then throw in the zucchini. Stir it around for about a minute. 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 edge of the pan. Throw in the tomatoes. Stir for a minute and season with salt and pepper.

Throw the shrimp back in. Stir everything for a minute until it's all hot and combined. Then pour into a platter. Sprinkle with fresh cilantro and squeeze with the fresh lemon.

The Pioneer Woman suggests a couple of variations for this dish, one in which you place some of the mixture between two tortillas with grated cheese and make it into a quesadilla. I think that would be a wonderful way to use any leftovers, so make extra of this if you want.

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