Sizzling Shrimp with Corn and Zucchini

One of my favorite parts of late spring into summer…corn! It starts appearing in the stores and I get so excited. Zucchini is generally good year-round even if the price is higher, or at least okay. But corn? The fresh kind is only good in the summer and it is awesome. I’ve been buying some each week just because I can’t resist it.

Do you have a can’t resist food item for summer? It’s certainly not my only one, but it is a favorite this year, especially with the Fudgelet.

Directions for Sizzling Shrimp with Corn and Zucchini

Adapted from Cooking Light Magazine September 2008

  • Juice from 1 lime (about 2 Tablespoons)
  • 1 Tablespoon Worcestershire sauce
  • ½ teaspoon sugar
  • 2 teaspoons soy sauce
  • 1 teaspoon mirin
  • Oil
  • ¼ cup chopped shallot
  • 1 Tablespoon minced garlic
  • 2 cups chopped zucchini
  • 1 teaspoon chicken bouillon (I use the Better than Bouillon paste kind)
  • Salt and pepper
  • 1.5 cups corn kernels (fresh or frozen)
  • 1/3 cup chopped cilantro
  • 1 pound shrimp, defrosted, peeled, and deveined (soak in a salt/water solution for about one hour, then drain before using)

In a small bowl, stir together the lime juice, Worcestershire sauce, sugar, soy sauce, and mirin, and set aside. Heat oil in a large skillet over high heat. Add half of the shallot and garlic and sauté until lightly browned. Add the zucchini with a little salt, pepper, and the chicken bouillon. Stir and then cover to allow the zucchini to cook almost through and brown on one side. Then, uncover and stir to brown the other side.

When the zucchini is cooked through and browned a bit, place it in a bowl. Add more oil to the pan if necessary, then add the remaining shallot and garlic.

When lightly browned, add the juice mixture and shrimp.

When it is time to flip the shrimp (when the first side is browned), add the corn and half of the cilantro.

Stir until warmed through, then remove from the heat and stir in the zucchini.

Top with more cilantro and serve.

Directions for Sizzling Shrimp with Corn and Zucchini (without pictures)

Adapted from Cooking Light Magazine September 2008

  • Juice from 1 lime (about 2 Tablespoons)
  • 1 Tablespoon Worcestershire sauce
  • ½ teaspoon sugar
  • 2 teaspoons soy sauce
  • 1 teaspoon mirin
  • Oil
  • ¼ cup chopped shallot
  • 1 Tablespoon minced garlic
  • 2 cups chopped zucchini
  • 1 teaspoon chicken bouillon (I use the Better than Bouillon paste kind)
  • Salt and pepper
  • 1.5 cups corn kernels (fresh or frozen)
  • 1/3 cup chopped cilantro
  • 1 pound shrimp, defrosted, peeled, and deveined (soak in a salt/water solution for about one hour, then drain before using)

In a small bowl, stir together the lime juice, Worcestershire sauce, sugar, soy sauce, and mirin, and set aside. Heat oil in a large skillet over high heat. Add half of the shallot and garlic and sauté until lightly browned. Add the zucchini with a little salt, pepper, and the chicken bouillon. Stir and then cover to allow the zucchini to cook almost through and brown on one side. Then, uncover and stir to brown the other side.

When the zucchini is cooked through and browned a bit, place it in a bowl. Add more oil to the pan if necessary, then add the remaining shallot and garlic. When lightly browned, add the juice mixture and shrimp. When it is time to flip the shrimp (when the first side is browned), add the corn and half of the cilantro. Stir until warmed through, then remove from the heat and stir in the zucchini. Top with more cilantro and serve.

Advertisements

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s