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


Summer Stir Fry
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  • 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


  1. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat.
  2. Add minced garlic.
  3. When oil/butter is hot, add shrimp and cook for 3 minutes.
  4. Remove to a plate. Do not clean the skillet.
  5. Add the rest of the butter and oil. Heat over medium heat .
  6. Add zucchini slices in a single layer and cook for one minute, tossing once.
  7. Scoot zucchini to the edges of the pan, then add corn kernels to the middle of the pan. Cook for one minute.
  8. Add grape tomatoes, salt and pepper and toss around, then add shrimp.
  9. Cook for an additional 30 seconds, then remove from heat.
  10. Serve on big platter.


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