Summer Stir Fry

Don't pass out, yes this is my second post in 2 days, breathe, sit down, get your composure. 

I know your shocked, but I just couldn't help but share this incredible recipe with ya'll. 

BTW I don't say ya'll in my real life, but for some reason I find it acceptable while blogging...

This is one of those recipes where you grab all the vegetables in your fridge/garden and throw them in a pan, doesn't matter if its eggplant, or zucchini or squash or tomatoes, or literally ANYTHING you have on hand, just grab it, chop it up and throw it in the pan, saute for a bit and viola, deliciousness.

I will give you the recipe below, but feel free to add/subtract anything, it will still be amazing.

Also, this recipe called for shrimp but you could easily sub chicken, sausage, etc.

This recipe is light, fresh and absolutely perfect for a hot summer evening.

You can thank me later.

ENJOY!

Summer Stir Fry

(From "The Pioneer Woman Cooks")

2 T butter

2 T olive oil

2 lbs jumbo shrimp, peeled and deveined, tails on (I took tails off)

4 garlic cloves, minced

2 large zucchini, diced

2 ears corn, kernels removed

3/4 cup red grape tomatoes, sliced in half

3/4 cup yellow grape tomatoes, sliced in half

S&P

12-18 fresh basil leaves, cut in chiffonade (google it)

juice of 1 lemon

rice or pasta for serving (optional)

Melt 1 T butter with 1 T oil in a large skillet over med high.  Add shrimp and garlic then saute until shrimp are opaque, about 3 min.

Remove shrimp to a plate.  Increase heat to high, then thrown in the zucchini.

Stir around for about a minute.  Then scoot zucchini to edges of the pan. Throw in the corn and cook it for a minute...

Then push the corn to the edge of the pan. 

Throw in the grape tomatoes and stir them around for a minute, then sprinkle on some salt.

Add pepper.  Then throw the shrimp back in the pan.  Stir everything around for about a minute or until everything is combined and heated through.

Then pour the contents of the skillet onto a big platter.  Sprinkle the fresh basil and squeeze the lemon all over the top.  Serve with rice or pasta or all by itself.

Serves 8-10