Source: The Pioneer Woman, Ree Drummond
Ok… so I’ve let my ‘Main Dish Monday’ posts slide the last couple of weeks. It’s really just been for me anyway, so that I have all of my favorite recipes in one place. For now, I will continue to post new recipes as I try them out, just not necessarily EVERY week. In other words…. it’s my excuse for falling down on the job!
I just happened to make this one tonight and it’s a keeper! It’s also quick and easy enough for a weeknight meal, not to mention it’s HEALTHY… gasp!
Ingredients
2 Tablespoons Butter
2 Tablespoons Olive Oil
4 cloves Garlic, Minced
12 whole Jumbo Shrimp, Peeled, Deveined, Tails Left On (I used about 1/2 lb large vs jumbo)
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. 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.
Enjoy!
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