I’m sooo ready for summer!!! I love the Pacific Northwest, and I’m ever so grateful for rain, but… It has rained so much here this spring, I’m waiting for July!!! But I do love to look out at the lush green lawn, and all my little bushes. I found a rose on my rosebush this morning and there’s lots more buds! Yay!
My Man loves shrimp! I could cook him shrimp every week and he would devour it. I don’t cook him shrimp every week because, well, I don’t want him to get tired of it, and also, I don’t always keep it on hand as it is more pricy than other meat!
He gave me the Pioneer Woman Food From My Frontier cookbook for my birthday, and I have been absolutely loving it! I now have all four of her cookbooks and am waiting for the next one!
I adapted this recipe from her Summer Stir-fry.
Wow, we absolutely loved it! Of course, lots of garlic in with the shrimp! After that finished frying, I took it out and put in my own mix of veggies. Cauliflower, broccoli, mini sweet peppers, zucchini, and a handful of wild tomatoes.
Piled rice on a plate, spooned some yummy shrimp and veggies on top, and snipped some fresh basil on for extra deliciousness.
I served it with some leftover refried beans (not pictured) but would definitely recommend a fresh salad as a good side!
Shrimp and Veggies
2 Tbsp. butter
2 Tbsp. olive oil
1 lb. peeled, deveined, uncooked shrimp
1 1/2 cups chopped broccoli
1 cup chopped cauliflower
1/2 cup diced sweet mini peppers
1/2 cup small cherry or grape tomatoes
3 cloves garlic, minced
4-5 leaves fresh basil
Salt and pepper to taste
Instructions: Heat the butter and olive oil in a cast iron skillet over medium heat. Add the shrimp and garlic, and cook until the shrimp is pink. Remove from the pan, turn the heat up to medium-high. Dump in all the veggies except the tomatoes. Fry them until tender-crisp, and then add the tomatoes. Add the shrimp back in and let everything get nice and hot. Serve over rice and chiffonade basil on top for garnish. Enjoy!