Sunday, August 29, 2010

Summer Veggie Shrimp Saute

Earlier in the summer, I saw a simple recipe on The Pioneer Woman's site that just looked so fresh and delicious.  Yes, a nice, light meal on Ree's site.  She does cook "cowgirl food" at times!  I know it's the end of summer (boo hoo, berries and summer squash are fading) but let's give those fresh veggies a good send off with the great saute.  Just take a couple of squash, ears of corn, and some tomatoes...saute and add some shrimp.  Sooo good and simple! 
I just used cooking spray instead of butter but you could use butter (2T) or olive oil (2T) to add some healthy fat.  Also, the recipe calls for raw, jumbo shrimp but I used pre-cooked, frozen shrimp (I know...so much for fresh).  After having some fresh shrimp this weekend...it does make a difference in the texture of the shrimp.  Fresh shrimp is fluffy and almost "pops" in your mouth.  However, for convenience and $$ sake, I will continue to use the frozen variety and get fresh when I can.

Ingredients

  • 4 cloves Garlic, Minced (I used pre-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

Preparation Instructions

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 - if using fresh shrimp. If you choose to use frozen, pre-cooked just thaw the shrimp in some water and add to the pan at the end to heat through.  Remove to a plate. Do not clean skillet.
Add the rest of the butter and oil and heat over medium heat or spray pan with cooking spray. 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.  I'm sure I cooked them longer than this...I like my veggies a little more tender.
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.
Allowed to cool for a bit! Yummy and refreshing.  Enjoy!

1 comment:

The Japanese Redneck said...

I cooked something kinda similar after I saw her recipe. It was wonderful.