Summer Shrimp Stirfry

Another recipe from my lady crush, Ree Drummond.  This shrimp stirfry I had to modify a little bit, which is fine.  That's the beauty of cooking versus baking :). I couldn't find any yellow grape tomatoes, so I just doubled the red and corn is not in season so I used canned corn.

We tried out something new, too...  Cauliflower "rice".  I'm definitely not a fan of cauliflower.  I never have been; the only way I'll eat it is in aloo gobi (an Indian dish).  This actually wasn't that bad.  

Here's what you'll need for the ingredients:

1 tbsp butter

1 tbsp olive oil

2 lbs jumbo shrimp, (raw, peeled and deveined)

4 cloves garlic, minced

2 large zucchini, diced

2 large ears of corn, kernels removed (or one can of sweet corn, drained well)

3/4 cup red grape tomatoes, sliced in half lengthwise

3/4 cup yellow grape tomatoes, sliced in half lengthwise

salt and pepper

6-12 fresh basil leaves, cut in chiffonade

1/4 cup Parmesan

juice of one lemon

rice or pasta for serving (this is where our cauliflower rice came in)

Above I am "ricing" the cauliflower with a box grater on the side you use to grate cheese.  I'm thinking that next time I'll try to chop it up in a food processor as this was really time consuming doing it with the box grater.

Above, you load your cauliflower rice into some paper towels and squeeze the excess liquid out - if you don't your "rice" will turn out mushy.

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.

 Put your "rice" into a skillet and let it heat through.

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 squeeze the lemon all over the top.

Divide your cauliflower rice among your bowls then top with your stirfry.