Zucchini & Shrimp Stir Fry with Tofu & Snow Peas

YUMM-O! I got this recipe out of one of my favorite cooking mags, Clean Eating. I had skimmed over this a couple months ago, and my friend Katie reminded me about it. I followed the recipe pretty close. She sauteed the veggies in a wasabi oil, which I think would have been fab. I just added a little red pepper flakes and Sriracha sauce for a little kick of heat. I also served this over barley, which is a nice change to rice!

1/2 cup barley, rinsed

1 cup low sodium veggie broth

2 T. peanut oil

1 large onion, sliced

3 scallions, chopped

1 lb frozen shrimp, peeled and deveined

2 T. low-sodium soy sauce

1 large zucchini, cut into matchsticks

1 large red pepper, sliced

8 oz. extra firm tofu, cut into 1 inch cubes

2 cups fresh sugar snap peas

1. In a medium saucepan, bring 1 cup water to a boil. Add barley. Stir in vegetable broth. Reduce heat to a simmer and cook for about 30 minutes or until barley is tender. Remove from heat. Drain. Set aside and cool.
2. Meanwhile, heat a wok or deep frying pan over medium heat until a drop of water sizzles. Add oil swish around pan and quickly add onion, scallions, shrimp, and soy sauce. Stir gently. Add zucchini, pepper and tofu and continue to stir. Add peas and stir until tender.
3. Carefully plate shrimp stir fry over barley. Serve piping hot.

ENJOY!!!

Summer Shrimp Rolls

Another great summer meal.  The flavors of this dish blend great, and when served over greens rather than in a bun, it is a light dish.  Either way served this was yummy.  I served this with fresh Ice Tea and it was a great way to end a weekday.  I found this recipe in the most recent issue of Everyday with Rachael Ray Magazine.  Enjoy!!

1 1/2 tsp. EVOO

1 lb. large shrimp, peeled, deveined and chopped

3/4 cup fresh corn kernels (I used one leftover corn on the cob and about a half cup of frozen)

1/4 cup mayo (I used about 1 1/2 T)

1/4 cup Pesto

2 T. fresh lemon juice

1/2 red bell pepper, cut into 1/2 inch cubes

3 scallions, thinly sliced

salt and pepper

4 hot dog buns (or package of mixed greens)

1. In a medium skillet, heat the olive oil over medium high heat.  Add the shrimp and cook, stirring, until opaque, about 3 minutes.  Remove from heat, stir in corn and let cool.
2. In a medium bowl, stir together the mayo, pesto, and lemon juice.  Add the shrimp-corn mixture, bell pepper, and scallions; toss.  Season with salt and pepper.  Serve on hot dog buns(toasted) or over greens.