Week 51: Shrimp Stir Fry

I decided on this meal at 6:00 on a Wednesday night. I needed to purchase all the ingredients. They cost about $18. Even with the trip to the grocery store, this dinner was on the table by 7:00.

Can't beat that.

Taken from: Pioneer Woman Cooks
Prep Time: 15 minutes
Cook Time: less than 10 minutes
4 servings

1 Tbsp butter
1 Tbsp olive oil
4 cloves garlic, minced
12 whole raw jumbo shrimp, peeled, deveined, tails removed
Juice of 1 lemon
3 whole zucchini, sliced on a diagonal
2 ears corn, kernels sliced off
1/2 C grape tomatoes, halved
Salt and pepper, to taste
Fresh Basil, chopped (to taste)

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 lemon juice; cook shrimp 3 minutes per side. Remove to a plate.

In the same skillet, add zucchini slices in a single layer and cook for several minutes, tossing once. Scoot the zucchini to the edges of the pan, then add corn kernels to the middle of the pan. Cook zucchini and corn mixture to desired doneness. 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.

My Notes:
I struggled with what to serve this with. I decided on pita bread. It was sort of fun to just scoop up the stir fry. It could have actually been a fork-free dinner.


Also, I went with extra jumbo big shrimp (16 - 20 per pound). The size was a little overwhelming, and I actually needed to cut the shrimp before eating them. Next time, I think I'd use about 1/2 pound of smaller shrimp (maybe 31 - 35 per pound).

One last thought - I let this cool slightly before eating it, not cold - just cool.