Sunday, July 11, 2010

Summer Time Stir Fry

I made this for dinner about and week ago and it was so good that I decided to make it again last night when our friends John Michael and Asia came over for dinner. Asia has saved the day because she is letting me borrow her camera so I can continue with the blog while Jeffrey and I can figure out what kind of camera to buy. Thank you Asia! 

Summer Time Stir Fry
1 Tablespoons Butter
1 Tablespoons Olive Oil
2 cloves Garlic, Minced
1/2 pound shrimp
2 whole Zucchini, Sliced On A Slight Diagonal
1 ears Corn, Kernels Sliced Off
1/4 cups Grape Tomatoes, Sliced In Half Lengthwise
Salt And Freshly Ground Pepper, To Taste
Chopped Fresh Herbs: Rosemary, Chives, Parsley, Cilantro

Slice zucchini and squash.
Melt 1/2 Tb of butter and 1/2 Tb of olive oil in a skillet. Cook garlic for 1 minutes.
Add Shrimp and cook until pink.

Remove shrimp from pan and set aside.

In the same pan, melt remaining 1/2 Tb of butter with 1/2 Tb of olive oil.

Add squash and zucchini to pan and cook for about 5 minutes turning half way.

Cut corn off the husk.

Add corn to pan and cook for 1 minute.
Slice tomatoes lengthwise. (I am loving these tomatoes right now, I eat them like candy!) Chop herbs.

Add tomatoes to pan, season with salt and pepper. Cook for one minute.

Add shrimp and herbs to pan and stir for 30 seconds before turning off the heat.

This dish was very yummy! It is fresh with a lot of color and flavor.
Served with my favorite risotto recipe (Lemon Risotto) and yummy watermelon! Jeffrey and I have been eating watermelon like crazy!

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