Shrimp & Corn Stir-Fry
I make this seafood stir-fry during summer when my garden is producing plenty of tomatoes, squash, garlic and corn. For a quick supper, we serve it over rice.
Prep time:
Cook time:
Serves: 4
Calories per serving: 436
Ingredients:
Cook time:
Serves: 4
Calories per serving: 436
2 tablespoons olive oil
2 small yellow summer squash, sliced
1 small onion, chopped
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
1 1/2 cups fresh or frozen corn, thawed
1 cup chopped tomatoes
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes, optional
1/4 cup chopped fresh basil
Hot cooked brown rice, optional
Directions:
In a large skillet, heat oil over medium-high heat. Add squash and onion; stir-fry until squash is crisp-tender, 2-3 minutes.
Add next 6 ingredients and, if desired, pepper flakes; stir-fry until shrimp turn pink, 3-4 minutes longer. Top with basil. Serve with rice if desired.
Source: tasteofhome.com
Add next 6 ingredients and, if desired, pepper flakes; stir-fry until shrimp turn pink, 3-4 minutes longer. Top with basil. Serve with rice if desired.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.