Tuesday, June 25, 2013

Summer Shrimp Stir-fry Recipe - You're Gonna Love This!

One of the easiest dinners to make on a weeknight is stir-fry.  It's great if you have a wok, but if you don't, a large sauté skillet works just as well.  Stir-fry is my go-to meal when I'm completely unprepared.  I always have staples like rice, onions, and a variety of fresh veggies in the fridge.  And Ken always makes sure there's shrimp in the freezer - that's his staple!  Admittedly, fresh shrimp is best, but in a pinch frozen does fine. 

Now this recipe includes a few things that aren't necessarily staples, but the great thing about stir-fry is you can include or exclude to your heart's (or stomach's) content.  Any combination of more or less veggies will still taste great!

So give this a try, and let me know how it turns out!

Shrimp and Sun-dried Tomato Stir-fry - 4 servings

  • 1 pound medium sized cooked or raw shrimp
  • 1 zucchini, sliced
  • 3/4 cup sun-dried tomatoes
  • 1 green onion, chopped
  • pine nuts, toasted for 3 minutes in 350 degree oven
  • 1/8 cup soy sauce
  • 1 tablespoon olive oil
  • cooked rice

1. Saute zucchini in oil until it just starts to soften, about 3 minutes. Add half of the soy sauce and shrimp. If using raw shrimp, cook until shrimp starts to turn white. If using cooked shrimp, just warm it up with the zucchini, about 3 minutes.

2. Add green onion and sun-dried tomatoes. Cook 3 minutes.

3. Add remaining soy sauce. Mix well and heat through.

4. Serve over rice and toss with pine nuts.

So easy and so tasty!
Have a happy day!

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