Shrimp and summer squash stir-fry
Canned tomato paste
2 medium clove(s), minced
1 pound(s), large, peeled and deveined
Yellow summer squash
2 cup(s), sliced
2 tsp, minced with seeds
½ medium, pitted, peeled and thinly sliced
2 Tbsp, chopped
- Whisk together orange juice, sherry, and tomato paste in small bowl until smooth. Set aside.
- Heat wok or large skillet over high heat until drop of water sizzles in it. Add 1½ teaspoons oil and swirl to coat pan. Add garlic and stir-fry until fragrant, about 10 seconds. Add shrimp to wok and arrange in single layer. Cook without stirring 1 minute; then stir-fry until shrimp are lightly browned, 30 seconds longer.
- Add remaining 1½ teaspoons oil to wok. Add squash, jalapeño, and salt and stir-fry until squash begins to soften, about 1 minute.
- Add orange juice mixture to wok and stir-fry until shrimp are just opaque in center and squash is crisp-tender, about 1 minute. Remove wok from heat and stir in avocado and cilantro.
- Serving size: 1 cup