Shrimp & Vegetable Saute

• 12 ounces, weight Bag Frozen Or Fresh Shrimp
• 4 whole Zucchinis
• 2 whole Yellow Squash
• 1/2 whole Brown Onion
• 10 whole Cherry Tomatoes
• 1 can (15 oz. size) Whole Kernel Sweet Corn, Drained
• 2 Tablespoons Olive Oil
• 1 Tablespoon Butter
• 2 dashes Season Salt And Pepper

1. 1.
2. First you want to start by defrosting your shrimp.
3. Put it in a colander and run it under cold water, or thaw according to package instructions.
4. Once they are all defrosted, pull off all the tails and set aside.
5. 2.
6. Second, chop the zucchini, squash and onion into bite-sized pieces.
7. Slice the tomatoes in half.
8. 3.
9. In a heated pan on medium, add half of the oil and all of the butter.
10. 4.
11. Add the shrimp into your pan, with a dash/sprinkle of seasoned salt and pepper.
12. Stir and let them cook just until they turn a light pink.
13. 5.
14. Remove the shrimp from the pan and set aside.
15. 6.
16. Now add all of your veggies into the same pan, with your remaining olive oil and sprinkle with pepper and seasoned salt.
17. Let veggies cook, stirring every 2-3 minutes, until they are softened to your liking.
18. 7.
19. Once veggies are all cooked down, add in your shrimp and corn.
20. 8.
21. Cook for another 2-3 minutes, season to taste and you are done!

shrimp, brown onion, tomatoes, kernel sweet corn, olive oil, butter, salt

Taken from tastykitchen.com/recipes/main-courses/shrimp-vegetable-saute/ (may not work)