Summer Stir Fry
Fresh Corn. A pound of medium shrimp. 3 zucchini squash sliced into rounds. A pint of grape tomatoes sliced in half. A couple cloves of garlic, pressed and some butter and olive oil. That’s all you need for a fresh, tasty and quick summer stir fry. I saw the recipe at The Pioneer Woman’s cooking section and knew I had to try it. It was simple.
Clean your shrimp and rinse, pat dry. Melt a bit of butter and olive oil in a pan with some crushed garlic. Add the shrimp and saute until done. Don’t overcook them! Remove from pan. Add in the zucchini and saute a bit adding more butter if needed. Add in the corn cook for a bit and then add your tomatoes. Voila! Dinner’s ready. I really liked the stir fry, however, next time I’d add in our garden fresh tomatoes, chopped, instead of the grape tomatoes. The grape tomatoes just had too much acid for my taste.
Oh I forgot to mention. There’s one other ingredient. 30 minutes. Yep that’s all it took to put this dinner on the table! Simple, flavorful, and filling!
