Shrimp Stir Fry With Peppers And Summer Squash Recipes

SHRIMP AND SUMMER SQUASH STIR FRY

Steps:

• Place skillet over high heat, and add 1 tbsp oil.
• Add the shrimp and saute for one minute. Remove and set aside.
• Add the remaining oil to the skillet, and add the summer squash and scallions. Stir fry for one minute.
• Add the shrimp and salt as desired, and stir fry for a few more seconds or until shrimp is fully cooked.
• Remove from heat, and serve!

SHRIMP STIR-FRY

Steps:

• Melt the butter with the olive oil in a large skillet over a 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 edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.
• 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 and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.
• You can serve this with rice, with pasta or it's just perfect on its own.

SHRIMP AND BELL PEPPER STIR FRY

Steps:

• In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes.
• Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center.
• Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together.
• Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat.
• Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.

SHRIMP STIR-FRY WITH PEPPERS AND SUMMER SQUASH

Steps:

• Combine rice, 2 cups water, and a pinch of salt in a saucepan and bring to a boil. Reduce heat and simmer until tender, about 20 minutes.
• Heat oil in a large skillet over medium-high heat. Add ginger, peppers, onion, bok choy, squash, and soy sauce and season with salt and pepper. Cook until almost-tender, 6 minutes, then add shrimp and cook until opaque, 4 minutes more. Season with salt and pepper.
• Serve rice topped with stir-fry.

SUMMER SQUASH STIR-FRY

Steps:

• In a skillet, saute the zucchini, green pepper and onion in butter until crisp-tender. Stir in the tomato and ham if desired; heat through. Sprinkle with salt and pepper. remove from the heat. Top with cheese if desired; cover and let stand until cheese is melted.