Summer Stir-Fry

I've already started looking forward to Fall and anticipating the cooler weather foods like soups and stews. So before I got too far ahead of myself, I pushed myself to find more recipes which use the fresh vegetables of the season. And boy, I'm glad I did! This was a fantastic recipe and one Jeremiah has now requested I make often. Not only is it quick, but it is both Jeremiah and Zeke friendly! I don't know that I've ever used basil before -- *tsk tsk* I know! -- it was SO GOOD! It definitely added another beautiful dimension to this dish. I hope you try it before summer's gone!

Summer Stir-Fry
  *from "The Pioneer Woman Cooks: Food from my Frontier"

2 T. butter
2 T. olive oil
2 lbs. jumbo shrimp, peeled and deveined, tails on
4 garlic cloves, minced
2 large zucchini, diced
2 ears of corn, kernels removed
3/4 c. red grape tomatoes, slice in half lengthwise
3/4 c. yellow grape tomatoes, slice in half lengthwise
Salt and freshly ground black pepper to taste
12 to 18 fresh basil leaves, cut in chiffonade
Juice of 1 lemon
Rice or pasta, for serving (optional) (I didn't not make either. It was delicious all on its own!) 

Melt 1 T. butter with 1 T. olive oil in a large skillet over medium-high heat. Add the shrimp and garlic, then saute until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate. Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute then push it to the edge of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper. Then throw the shrimp back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Then pour it onto a big platter. Sprinkle on the fresh basil then squeeze the lemon all over the top. You can serve this with rice or pasta. Serves 8-10.

Summer Stir-Fry 

To life... full of more of this!