Summer Stir-Fry

One year ago on this day: Cajun chicken pasta

Chinese Beef with Broccoli

Hello All, Happy Thursday!

Recipe

2 Tablespoons Butter
2 Tablespoons Olive Oil
4 cloves Garlic, Minced
12 whole Jumbo Shrimp, Peeled, Deveined, Tails Left On
2 whole Zucchini, Sliced On A Slight Diagonal
2 ears Corn, Kernels Sliced Off
1/2 cup Grape Tomatoes, Sliced In Half Lengthwise
Salt And Freshly Ground Pepper, To Taste
Chopped Fresh Herbs, If Desired
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Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat.
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Add minced garlic. When oil/butter is hot, add shrimp and cook for 3 minutes.
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Remove to a plate.
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Do not clean skillet.

Add the rest of the butter and oil and heat over medium heat. Add zucchini slices in a single layer and cook for one minute, tossing once. Scoot the zucchini to the edges of the pan,
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then add corn kernels to the middle of the pan.
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Cook for one minute.
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(In this recipe in her cookbook she states different variations you can add onions and mushrooms, and at this point I did that).
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I cooked that for about 7-10 minutes till onions were translucent and mushrooms were cooked

Add grape tomatoes,
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salt, and pepper,
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and toss around,
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then add shrimp.
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Cook for an additional 30 seconds, then remove from heat. Serve on a big platter.
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