Friday, October 04, 2013
stir fried shrimp and summer veggies
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.
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.
# posted by Chelsea @ 8:28 AM 
