Last night Rick and I made Summer Stir Fry from The Pioneer Woman Cooks! blog. She posted this recipe a couple days ago and I knew right away I would be making it this weekend. So when we decided not to go out for dinner for our anniversary last night I suggested we make this. We were both SO glad we did!
I’ve copied and pasted the recipe at the end of this post so you can try it too. The only variation we made on this was Rick added large scallops in with the prawns. The only problem was he only bought 4 scallops, 2 for each of us, and they were so absolutely perfect we both wished we’d had at least one more.
Dinner’s ready! For the fresh herbs, I chose tarragon, rosemary, and thyme, and I made sure not to over-do it. The combination was perfect. We made a green salad and had crusty bread from Haggen, with a glass of merlot, a wonderful dinner to celebrate our anniversary together.
This will be a regular meal at our house this summer!
Here’s the recipe:
* 2 Tablespoons Butter
* 2 Tablespoons Olive Oil
* 4 cloves Garlic, Minced
* 12 whole Jumbo Shrimp, Peeled, Deveined, Tails Left On
* 2 whole Zucchini, Sliced On A Slight Diagonal
* 2 ears Corn, Kernels Sliced Off
* ½ cups Grape Tomatoes, Sliced In Half Lengthwise
* Salt And Freshly Ground Pepper, To Taste
* Chopped Fresh Herbs, If Desired
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic. When oil/butter is hot, add shrimp and cook for 3 minutes. Remove to a plate. Do not clean skillet.
Add the rest of the butter and oil and heat over medium heat. Add zucchini slices in a single layer and cook for one minute, tossing once. Scoot the zucchini to the edges of the pan, then add corn kernels to the middle of the pan. Cook for one minute. Add grape tomatoes, salt, and pepper, and toss around, then add shrimp. Cook for an additional 30 seconds, then remove from heat. Serve on a big platter.
Hint: Much better after it’s been allowed to cool for a bit! Yummy and refreshing.