Stir Fry Shrimp

Stir Fry Shrimp

Servings 4 Servings


  • 1 ½ pounds Black Tiiger Shrimp peeled deveined and cut in half like the Chef did in the video
  • 2 ounces Butter
  • 2 ounces Garlic or Pesto Olive Oil
  • 2 tablespoons Shallots chopped
  • About 2 cups Zucchini diced
  • About 2 cups Squash diced
  • About 2 cups Tomatoes diced
  • tablespoon Garlic chopped
  • About 1 ½ cups Chicken or Vegetable Stock
  • 1 or 2 tablespoons Cornstarch diluted in water, as needed it
  • 2 tablespoons Parsley chopped
  • Salt and Pepper to taste


  • In a large sauté pan, heat some butter and when hot add the shrimp and sauté until almost cooked and lightly golden brown. Remove the shrimp and reserve on the side.  Add a little more olive oil to the pan and when hot add the shallots and sauté for a minute or two.  Add the squash and zucchini and tomatoes, cover the pot and let them cook for about 6 to 7 minutes until they are cooked to your liking.
  • Add the garlic, sauté it for a minutes and add the stock.  
  • Adjust the consistency with a little cornstarch to make sure the sauce is not too liquid.
  • Add the parsley and adjust seasoning just before serving.


For the Garlic Olive Oil:  click here
For the Pesto Olive Oil:  click here
For the Woll Non-Stick Wok:  click here
For the Laser Thermometer:  click here
For Chef Jean-Pierre's Cookbook:  click here