Shrimp and Summer Squash Stir-Fry
- Total Time
orange juice¼ cup(s)
dry sherry1 Tbsp
canned tomato paste1 Tbsp
canola oil3 tsp
garlic clove(s)2 medium clove(s), minced
uncooked shrimp1 pound(s), large, peeled and deveined
yellow summer squash2 cup(s), sliced
jalapeño pepper(s)2 tsp, minced with seeds
table salt¾ tsp
avocado½ medium, pitted, peeled and thinly sliced
cilantro2 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