SHRIMP STIR-FRY RECIPE | REE DRUMMOND | FOOD NETWORK
Provided by Ree Drummond : Food Network
Categories main-dish
Total Time 30 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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.
- 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 ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.
- You can serve this with rice, with pasta or it's just perfect on its own.
Nutrition Facts : Calories 334 calorie, FatContent 11 grams, SaturatedFatContent 3 grams, CholesterolContent 296 milligrams, SodiumContent 719 milligrams, CarbohydrateContent 25 grams, FiberContent 4 grams, ProteinContent 37 grams, SugarContent 8 grams
SHRIMP STIR-FRY RECIPE | REE DRUMMOND | FOOD NETWORK
Provided by Ree Drummond : Food Network
Categories main-dish
Total Time 30 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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.
- 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 ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.
- You can serve this with rice, with pasta or it's just perfect on its own.
Nutrition Facts : Calories 334 calorie, FatContent 11 grams, SaturatedFatContent 3 grams, CholesterolContent 296 milligrams, SodiumContent 719 milligrams, CarbohydrateContent 25 grams, FiberContent 4 grams, ProteinContent 37 grams, SugarContent 8 grams
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- Place frozen scallops in a zippered plastic bag and put in a cold water bath to defrost for 15 minutes. Turn bag over halfway through. (If you want to thaw it for longer, place the bowl in the refrigerator.) Once defrosted or if using fresh scallops, place them on a clean paper towel and thoroughly dry. Heat a seasoned cast iron skillet on medium-high for about 5 minutes. In the last minute, add ½ tablespoon butter to the skillet and melt.Salt and pepper the scallops and add them to the skillet. Cook for about a minute on each side. Remove the scallops and place on a clean plate. Turn off the heat and add remaining 1 tablespoon butter to the cast iron skillet. Allow to melt and then add lemon juice. Mix and then pour into a bowl for serving.Serve scallops with your favorite pasta or with vegetables. Drizzle lemon butter sauce on top of the scallops. Serve immediately.
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