I bookmarked this recipe from Ree a while back because it sounded simple and perfect for the season. I've been a long time fan of her & her recipes but if you guys could see my google reader list of starred recipes I plan to test in my kitchen you would be baffled. It is soooo lonngg!!
I know I'm not alone out there.
Well at least I hope I'm not alone out there.
All the blogs I follow or subscribe to and all those mouth watering pictures with the "you can do it too" commentary, get me every time. I add at least four new items to my list daily. I dread the day google reader will inform me that I have reached my capacity. I mean a girl can only go through them so fast because of course I like to go out to eat and will also crave a repeat or two. Sometimes sooner than later. But until then, I will carry on per my usual.
I had the best intentions of making this weeks ago and was quickly getting to it since I had shrimp in my freezer. But when my girlfriend told me she tried this (because really, who doesn't follow her?) and shared how simple and yummy it was, I moved it to the top of my list. Thanks Court!
It really doesn't get more simple than this. A light and healthy meal, that is incredibly easy to make. Not a lot of prep involved and it's always a bonus when you only have to use one pan.
I highly suggest you don't put off making this like I did and make it soon.
You can thank me tomorrow.
I'll be here.
2 tablesppons butter
2 tablespoons olive oil
4 garlic cloves, minced
1 pound shrimp, peeled and deveined
2 medium zucchini, thinly sliced
2 ears of corns, kernels sliced off
1/2 pint grape tomatoes, sliced in half lengthwise
salt & pepper to taste
Heat 1 tablespoon of butter and 1 tablespoon olive oil in large pan over medium heat. Add minced garlic. As garlic begins to brown, add shrimp and cook until they turn pink, approximately 3-5 minutes. Remove shrimp from pan and set aside. Do not wipe out pan.
To same pan, add the remaining butter and olive oil. Add zucchini slices in a single layer and cook for 1 minutes, turning once. Push zucchini to side of the pan and add the corn kernels. Cook corn for 1 minute before adding the tomatoes. Add grape tomatoes, salt & pepper and cook for an additional minute. Add the shrimp back to the pan and toss everything together and cook for 1-2 minutes. Remove from heat and let cool a bit before serving.
adapted from pioneerwoman