shrimp stir-fry


20 large shrimp, tail-off, peeled, and deveined

1 small squash

1/2 of a large zucchini or 1 small zucchini

1 red pepper

1 ear of yellow corn, cut off the cob

1 tbsp of minced garlic, about 2 cloves

1 tbsp of butter

Olive oil

Salt and pepper

Onion powder

Habanero seasoning 


Prep all the veggies by cutting them all into the same size, approximately the size of a quarter. Over medium high heat, in a cast iron pan, drizzle olive oil and add butter. Once butter melts, add shrimp and garlic, and season with salt and pepper. Let shrimp cook for about 4 minutes. Once opaque, take out of pan and set aside on a plate. Add a little more olive oil to the pan, and add the vegetables. Add more salt and pepper. Cook for about 4-5 minutes. Season with onion powder and habanero seasoning, to taste. Add shrimp back to cast iron pan and let everything cook together for about 3 more minutes. Serve hot. Enjoy!

Dresden DavisComment