Jana here with a recipe I created this week that the whole family loved! We recently moved into a new house, and the previous owner had a garden planted. This was a fun blessing because we have planted a garden for the past 4 or 5 years, but hadn't been able to this year due to moving. The one vegetable growing in abundance is squash! I have been cooking zucchini lots of different ways, and was trying to think of a way to incorporate it with some shrimp I had purchased. I started thinking of vegetables that remind me of summer gardens, and was inspired to create this recipe!
Shrimp Summer Stir fry
olive oil for sautéing (about 1 tablespoon)
2-3 medium squash, chopped (you can use any variety...I used zucchini and patty pan squash)
12 ounces frozen shrimp (I like to buy the variety with the tail removed)
3/4 cup frozen or fresh corn
1 can (14.5 oz) diced tomatoes (or 1 large fresh tomato, diced)
1 teaspoon minced garlic
1 teaspoon cumin
1 teaspoon minced onion
1 teaspoon lemon juice
salt and pepper to taste
1 jalapeno, chopped small (optional)
1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic, and cook for 1-2 minutes. Add the squash, allowing to cook for several minutes. If you are using the jalapeno, add now.
2. Add the frozen shrimp and corn, and let cook for 5 minutes. Add the diced tomatoes and seasonings. (cumin, minced onion, lemon juice, salt and pepper)
3. Simmer on low heat until heated through, and to allow the flavors to blend.
We ate some couscous on the side, and it was delicious mixed in with the stir fry! Brown rice or quinoa would also be great!