Shrimp and Corn Stir-Fry
This is a wonderful, light summer lunch or dinner.
2 tbsp. olive oil
2 small yellow summer squash, sliced
1 small onion, chopped
1 lb. shrimp
1 1/2 cups fresh or frozen corn, thawed
1 cup chopped tomatoes
4 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. red pepper flakes
1/4 cup chopped fresh basil
Hot cooked rice
In a large skillet, heat oil over medium-high heat. Add squash and onion, stir-fry until the squash is crisp-tender, 2-3 minutes.
Add next six ingredients; stir-fry until shrimp are done.
Top with basil. Serve with rice.
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