Summer Shrimp Stir-fry

Cooking in summer can be hard for me. Often it’s hot in the house and I don’t really want to cook which means I can’t come up with anything I want to make. Tonight was especially bad because I added tired to the mix. I had a bag of frozen shrimp in the freezer so I hit the internet to find some easy way to use them for dinner. Here’s what I came up with.

Summer Shrimp Stir-fry
Adapted from Pioneer Woman Cooks

2 Tbsp butter

2 Tbsp olive oil

4 cloves garlic, minced

1 (354 g) pound shrimp, cleaned & de-veined

handful of asparagus, wooden bottoms removed & cut in half

3/4 cup corn niblets, either cut from cob fresh or thawed frozen

1/2 cup yellow bell pepper, diced

1/2 cup grape tomatoes, halved

Juice of 1/2 a lemon

Salt & Pepper to taste

Heat a skillet over medium high heat.  Add one Tbsp of butter & one Tbsp of olive oil.  Add garlic.  When hot, add shrimp.  Cook until just done, about 3 minutes.  Remove shrimp to a plate.

Add remaining oil and butter to the same skillet.  Add asparagus and bell pepper to pan.  Cook for about 2 minutes until they start to soften.  Push to the edge of the pan.  Add the corn to the middle.  Cook for 1 minute.  Add tomatoes and cook for an additional minute.  Add shrimp back to pan and add the lemon juice.  Cook for 30 seconds to 1 minute.  Salt and pepper to taste.

Remove stir-fry from pan and serve on a platter.  Best if it cools for a minute or two before you serve it.

Recipe Notes:  Dewey and I both really enjoyed this.  Evan refused to try the shrimp but he did eat the vegetables.

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