Summer Skillet: Corn, Shrimp & Zucchini

I love meals like this.
Simple and delicious.

Browsing Pioneer Woman's site, I came across her Summer Stir Fry and thought it was a good idea. Well, it turned out to be a GREAT idea.

I added a bunch of fresh herbs and used my cast iron skillet and it turned out to be an easy one pan skillet supper.

I had grilled zucchini w/ some mint leftover from the night before, so I cheated a little, other than that, I followed the recipe to the letter.



Summer Skillet Supper (adapted from Pioneer Woman):

1 tbsp butter
2 tbsp olive oil
4 cloves garlic, minced
12 whole jumbo shrimp, peeled, deveined, tails left on
4 ears fresh corn, kernels sliced off
2 zucchini, cut into round slices
handful of cherry tomatoes, sliced in half
salt & pepper
chopped fresh herbs (I used chives, basil and parsley)



Melt the butter and olive oil in a cast iron skillet and saute your garlic for about a minute until fragrant then add your shrimp and saute for 3 minutes and remove from the pan. Leave the juices from the shrimp in the pan.



Next, add the zucchini rounds and cook until browning, turning over once or twice, seasoning with salt and pepper. Push to the side of the pan and next, add the corn to the skillet.

Cook the corn about 3 minutes and add the cherry tomatoes to the skillet.



Cook all the vegetables together about 5-8 minutes. Add your fresh herbs and the shrimp back in the skillet and cook another 2 minutes. Don't overcook the shrimp.

It was as easy as that. The flavors of summer really were present in this dish.
You can serve this over couscous or rice or a salad. I served it on its own and it was plenty hearty!

I am loving these one pan dinners! Happy summer!