Shrimp & Corn Stir-Fry
I make this seafood stir-fry at summer’s end when my garden is producing plenty of tomatoes, squash, garlic and corn. For a quick supper, we serve it over rice. —Lindsay Honn, Huntingdon, Pennsylvania
Ingredients
- 2 tablespoons olive oil
- 2 small yellow summer squash, sliced
- 1 small onion, chopped
- 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
- 1-1/2 cups fresh or frozen corn, thawed
- 1 cup chopped tomatoes
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes, optional
- 1/4 cup chopped fresh basil
- Hot cooked brown rice, optional
