One year ago on this day: Cajun chicken pasta
Chinese Beef with Broccoli
Hello All, Happy Thursday!
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
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 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,
then add corn kernels to the middle of the pan.
Cook for one minute.
(In this recipe in her cookbook she states different variations you can add onions and mushrooms, and at this point I did that).
I cooked that for about 7-10 minutes till onions were translucent and mushrooms were cooked
Add grape tomatoes,
salt, and pepper,
and toss around,
then add shrimp.
Cook for an additional 30 seconds, then remove from heat. Serve on a big platter.