Thursday, August 22, 2013

Stir-Fried Shrimp and Summer Veggies

So I ran across a recipe from The Pioneer Woman the other day...and I just had to do my thing to it. There was nothing wrong with her fact it made my mouth water. But due to my allergy to recipes I just had to make it my way. I decided to make more of a meal of it. The ingredients were mostly the same, but I added bread and pasta...why not.
One reason I LOVED this meal was because it is made with fresh veggies that I have growing in my garden. I love to use fresh garden veggies. They are delish.
So lets move on to the food, shall we.

Start with your ingredientses (Real Housewives of NJ fans in the house?)

Fresh garden veggies. YUM.

If you buy your shrimp already de-veined and peeled, I suggest checking over them anyway. I always find a couple that still have some yucky gunk in them. No one wants to bite into that.

Stir-Fried Shrimp & Summer Veggies
1 1/2 lbs. shrimp- peeled & de-veined
4 cloves garlic- finely chopped
3 small zucchini/summer squash- thinly sliced
1 bunch green onions- cut into 1 inch pieces
2 ears corn- cut from cob
1-2 cups small tomatoes- sliced in half
butter and olive oil for cooking
splash of chicken broth
salt/pepper/cayenne pepper
3/4 box angel hair pasta- cooked & drained

-Start by thawing and cleaning your shrimp. Lay out on a paper towel to dry.
-Next, you want to chop the garlic. Thinly slice the zucchini. Cut scallions into 1 inch pieces. Cut corn from cob. Halve the tomatoes.
-Start your pasta water.
-In a large sauté pan, heat a few tablespoons each of butter and olive oil over med-high heat. Once butter is melted, add garlic and cook until it just starts to brown. Be careful not to burn. Add shrimp and stir. Season with salt and pepper. Cook for just a few minutes until shrimp turns pink on all sides. Remove shrimp and all of the liquid in the pan and set aside. The liquid will become the sauce later, so don't throw out.
-Salt your boiling water and throw in the pasta. Cook according to package.
-Add another couple tablespoons each of butter and olive oil back to sauté pan.  When melted, add zucchini and scallions. Season with S&P. Saute on med-high for a few minutes. Once it starts to soften a little, add the corn. Stir veggies, and cook the corn for a couple minutes.
-Once all the veggies are browned on the edges and softened, add shrimp and liquid back to pan. Add a splash of chicken broth (maybe 1/4 to 1/2 cup) and season with salt, pepper, and about 1/4 tsp. cayenne pepper.
-Once the liquid starts to simmer, add tomatoes and cook through for about 2 minutes.
-Now you are done. Serve over angel hair pasta. We also had our favorite french bread on the side.

Please try this recipe. Also feel free to make any substitutions that sound good to you...asparagus would be a great sub for the zucchini. Let me know what you think.

1 comment:

  1. This looks awesome!!! We would love it if you would link up at our linky party:
    Live every Wednesday to Sunday.
    Hosted by: Parrish @ Life with the Crust Cut Off Dana @ This Silly Girl’s Life
    We hope to see you there!


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