I had hoped to do a room by room tour on the blog, but I'm realizing it might be a while before the rooms are ready for their blog appearance! SB and Tom were over on Saturday night and their tour went like this "This is what we want to do in this room..." So I'll spare you from a super wordy picture-less tour! We do have lots of ideas that we are excited about, but the whole "unexpected expense" part of home-ownership hit us in full force as we moved in...So we are going to take it one room at a time. Hopefully before too long our ideas will come to fruition. With the kitchen unpacked I was getting antsy to try some new recipes! My sister had recommended this recipe last summer, but I had forgotten about it until recently. It is a Pioneer Woman recipe.
First you heat 1 Tbsp. butter and 1 Tbsp. oil in a skillet. Then add minced garlic. When oil & butter are hot add the shrimp and cook 3 minutes on each side.
While the shrimp heated I cut the zucchini, grape tomatoes, and sliced the kernels off the corn.
Side note...I heart fresh corn. When the shrimp is finished set it aside on a plate.
Add another Tbsp. Butter and Oil and add zucchini to the skillet. Cook for one minute, tossing. Scoot zucchini to edge of the pan and add the corn.
Cook for one minute then add grape tomatoes, salt and pepper, and then toss.
Add shrimp back in and cook for an additional 30 seconds. PW suggested letting it sit a little while before eating, which we did. It was a delicious easy summer dinner!
Summer Stir Fry
2 Tbsp. Butter
2 Tbsp. Olive Oil
4 cloves garlic
Shrimp, peeled & deveined (we did 3/4 pound but add more if serving more people)
2 whole zucchini, sliced
2 ears corn, kernels removed
1/2 grape tomatoes, halved
Salt and Pepper to taste