Empty My Fridge
Easy & Quick Shrimp Stir Fry | Chef Jean-Pierre
Ingredients
- Shrimp · peeled1 ½ lb
- Butter2 oz
- Olive oil2 oz
- Shallot · chopped2 tbsp
- Zucchini · diced
- About 2 cups Squash diced
- Tomato · diced
- Garlic · chopped1 ½ tbsp
- Vegetable broth
- Cornstarch1–2 tbsp
- Parsley · chopped2 tbsp
- Salt
- Black pepper
Instructions
- Heat butter in a large sauté pan, add the shrimp and cook until nearly done and lightly golden. Remove and set aside.
- Add a little more olive oil to the pan, then sauté the shallots for a minute or two.
- Add the squash, zucchini and tomatoes, cover and cook for about 6 to 7 minutes until done to your liking.
- Add the garlic and sauté for a minute, then pour in the stock.
- Thicken the sauce with cornstarch mixed with water, a little at a time, until it is not too runny.
- Stir in the parsley, season with salt and pepper just before serving.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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