CommonGround volunteer Elizabeth Kavan shares her recipe for Summer Stir Fry with Pure Nebraska viewers.


Summer Stir Fry


  • 2 tbsp. butter
  • 2 tbsp. olive oil
  • 4 cloves of garlic minced
  • 12 whole jumbo shrimp peeled, deveined, tails left on
  • 2 whole zucchinis sliced on a slight diagonal
  • 2 ears of corn kernels sliced off
  • ½ c. grape tomatoes sliced in half lengthwise
  • Salt and freshly ground pepper to taste
  • Chopped fresh herbs if desired


  • 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 the skillet.
  • Add the rest of the butter and oil. Heat over medium heat .
  • Add zucchini slices in a single layer and cook for one minute, tossing once.
  • Scoot zucchini to the edges of the pan, then add corn kernels to the middle of the pan. Cook for one minute.
  • Add grape tomatoes, salt and pepper and toss around, then add shrimp.
  • Cook for an additional 30 seconds, then remove from heat.
  • Serve on big platter.
Tried this recipe?Let us know how it was!