Easy Summer Stir-Fry

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!

Since I had half of the ingredients at home, all that was required was a quick trip to my favorite place (the grocery store) for some fresh corn and zucchini, defrosting of the shrimp and dinner was made in no time.

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.
Like tonight.
You can thank me tomorrow.
I'll be here.


Summer Stir-Fry
Printable Recipe

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