Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 medium zucchini squash (sliced lengthwise, then sliced into half moons (about 2 cups sliced))
  • 1 small yellow onion (chopped (about 2/3 cup))
  • 1 pound medium shrimp (peeled and deveined)
  • 1 ½ cups fresh corn (or frozen corn, thawed)
  • 1 tablespoon minced fresh garlic
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 1 cup seeded and chopped Roma tomatoes (about 2 small Roma tomatoes)
  • ¼ cup chopped fresh basil
  • Cooked rice, crushed red pepper flakes and/or soy sauce (optional)

Instruction

  • Heat olive oil in a large (12-inch) skillet over medium high heat.  Add zucchini and onion and cook for 3 minutes, or until zucchini is crisp-tender (stirring frequently).
  • Add shrimp, corn, garlic, salt and pepper.  Cook for 3 minutes, stirring frequently.  Add tomatoes and cook for an additional minute, or until shrimp have just turned pink on both sides.
  • Sprinkle with fresh chopped basil.
  • Optional:  Serve with cooked rice, top with a dash of crushed red pepper and/or drizzle with soy sauce, if desired.