The Pioneer Woman Tasty Kitchen
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Summer Stir-Fry

4.93 Mitt(s) 15 Rating(s)15 votes, average: 4.93 out of 515 votes, average: 4.93 out of 515 votes, average: 4.93 out of 515 votes, average: 4.93 out of 515 votes, average: 4.93 out of 5

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Level: Easy

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Description

A quick, easy shrimp-and-veggie skillet dish. If you’re not watching your waistline, feel free to serve over pasta…and add cream…and cheese.

Ingredients

  • 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

Preparation

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.

3 Comments

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shellbell396 on 7.6.2010

Made this tonight and it was so yummy! I added some squash to it also!

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jabbathehut on 6.25.2010

This is a wonderful recipe. It’s fast, easy, delicious, and be sure to double the recipe so you can have leftovers! You’ll be glad you did.

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ricepalette on 6.23.2010

This looks amazing! I love shrimp stir-fry!

15 Reviews

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stefcia on 2.24.2011

I made this several times over this past summer and it was delicious! So easy and I love that it can be on the table in minutes.

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Megan on 9.15.2010

Oh My Goodness!!! Absolute Haven on a plate. I served this with Ree’s Sesame noodels and everyone just gobbeled them up. Thanks PW you rock my food world!

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cookoutsidethebox on 9.5.2010

This taste so light and perfect for summer. My husband and I had seconds and unfortunately there are no leftovers. I felt like such a lil piggie and then calculated what the calories for 1/2 this recipe and it was only 556 calories. So I don’t feel bad anymore :-). Thanks for another great recipe.

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carolinakate02 on 7.21.2010

Love this! Used a couple extra ears of corn and then threw in a pinch of cayenne and some fresh basil at the end. I can’t wait to make it again… like tomorrow :)

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Jenelle Miller on 7.19.2010

because it had so much VEGETABLE in it, I cooked up 1/4 lb of linguine and mixed that in, much to the kids’ delight!! delicious!!

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