I tried this recipe recently, inspired by the Pioneer Woman's recipe for Summer Stir-fry. Steve and I love a summer vegetable recipe taught us by my sister-in-law, Judy - a medley of zucchini, onion and corn, sautéed in a little butter. The original Summer Stir-fry recipe didn't include onion, and called for more fats that we typically use. This is my variation - again a hit with the hubby! Steve deciding he enjoys shrimp has changed my life for the better!
1 Tablespoon butter
1 Tablespoon olive oil
4 cloves garlic, minced
1 pound easy-peel raw shrimp, peeled with tails removed
1 medium onion, diced
2 whole small zucchini (1-1 1/2" diameter), sliced in 1/4" slices
1 can whole kernel corn, drained well (or use fresh or frozen)
1 cup grape tomatoes, halved lengthwise
salt and pepper to taste
Sauté onion in butter and olive oil until translucent. Add garlic and shrimp. Cook shrimp until just pink. Remove shrimp from the pan to a plate, leaving juices in pan.
Add zucchini to pan, cooking until just tender. Add corn and grape tomatoes. Heat through. Add shrimp and any juices collected back to pan with vegetables. Saute' for a minute to heat up the shrimp, adding salt/pepper to taste.
Serve with garlic toast, or brown rice medley.