Shrimp Stir Fry

This isn’t your typical stir fry. It’s filled with fresh vegetables and accompanied by wine. But let’s be honest, most of my dinners are accompanied by wine; unfortunately, “I Pray to Pinot Grigio” isn’t quite as catchy.

I use brown rice as a base, but this stir fry is perfection on it’s own, or you could even go as far as putting it on top of couscous or whatever ancient grain strikes your fancy.

 

Shrimp Stir Fry

2 Tb butter (just do it.)

2 Tb olive oil

4 cloves garlic, minced

10-12 jumbo shrimp, peeled and deveined

1 ear of corn, with kernels cut off

1 red bell pepper

4 radishes, sliced

1 cup black beans (canned)

2 Tb fresh parsley, chopped

 

1. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic. When oil/butter is hot, add shrimp and cook for 3 minutes. Remove to a plate. Do not clean skillet.

2. Add the rest of the butter and oil and heat over medium heat. Add bell pepper slices in a single layer and cook for one minute, tossing once. Shift bell pepper to the edges of the pan, then add corn kernels to the middle of the pan. Cook for one minute. Add radishes, salt, and pepper, and beans and toss around, then add shrimp. Cook for an additional 30 seconds, then remove from heat. Serve over brown rice if preferred.