Shrimp and Corn Stir-Fry

"How to make Shrimp and Corn Stir-Fry 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"

"Directions In a large skillet, heat oil over medium-high heat. Add squash and onion; stir-fry until squash is crisp-tender, 2-3 minutes. Add next 6 ingredients and, if desired, pepper flakes; stir-fry until shrimp turn pink, 3-4 minutes longer. Top with basil. Serve with rice if desired. What can you serve with shrimp and corn stir-fry? Serve shrimp and corn stir-fry as a low-carb entree or over brown rice, steamed white rice or thick noodles."

The recipe pairs shrimp with garden-fresh vegetables—yellow summer squash, corn and tomatoes—plus garlic and basil for bright flavor without a sauce. Olive oil sautés squash and onion until crisp-tender, then shrimp, corn, tomatoes, garlic, salt, pepper and optional red pepper flakes are added and cooked until the shrimp turn pink. Serve as a low-carb entrée or spooned over brown rice, white rice or thick noodles. Suggested crisp sides include shaved fennel salad, cucumber salad, fruit platter, orange and red onion salad, deviled eggs or fresh spring rolls. Store refrigerated in an airtight container, keep starches separate, reheat gently in a skillet with a splash of water, and consume within four days.

Read at Alternative Medicine Magazine