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Shrimp and Basil Stir-Fry
3 Tbsp. butter or margarine
3/4 pound medium shrimp, shelled and deveined
1/2 tsp. garlic powder
4 scallions chopped
1 (16 oz.) pkg. frozen broccoli, cauliflower, and red
peppers, thawed and drained |
1 cup frozen crinkle cut carrots, thawed and drained
1/4 pound fresh mushrooms, sliced
1/3 cup chopped fresh basil
2 Tbsp. grated parmesan or romano cheese
1 large tomato, chopped |
In a wok or large skillet, melt 1 Tbsp. butter over medium
high heat.
Add shrimp and garlic powder and stir fry until shrimp
is pink and loosely curled, about 2 minutes. Remove shrimp to a plate.
Add remaining 2 Tbsp. butter to wok and, when melted, add scallions, mixed
vegetables, carrots and mushrooms. Stir fry until vegetables are crisp
tender and hot 4 to 5 minutes. Add basil, cheese, and tomatoes. Return
shrimp to pan and cook, tossing, until heated through.
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