Use your farmers market haul (think squash and bright red tomatoes) in this summery shrimp and corn stir-fry.
Ingredients
- 2 tablespoons olive oil
- 2 small yellow summer squash, sliced
- 1 small onion, chopped
- 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
- 1-1/2 cups fresh or frozen corn, thawed
- 1 cup chopped tomatoes
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes, optional
- 1/4 cup chopped fresh basil
- hot cooked brown rice, optional
Instruction
- In a large skillet, heat oil over medium-high heat. Add squash and onion; stir-fry until squash is crisp-tender, 2-3 minutes.
- Add next 6 ingredients and, if desired, pepper flakes; stir-fry until shrimp turn pink, 3-4 minutes longer. Top with basil. Serve with rice if desired.
