Saucy Gingered Shrimp With Zucchini and Red Pepper

Recipe Ingredients

2 tablespoons	30ml	Olive oil - divided
1 tablespoon	15ml	Red bell pepper - cored, seeded and (large) chopped
2		Zucchini - trimmed and (small)
1 1/2 lbs	681g / 24oz	Medium shrimp - peeled, deveined if desired
1 tablespoon	15ml	Finely chopped jalapeno
2 tablespoons	30ml	Finely chopped shallots
1 tablespoon	15ml	Finely chopped fresh ginger
2		Garlic - finely
1/2 cup	118ml	Dry white wine
2 tablespoons	30ml	Fresh lime juice
3/4 cup	177ml	Fish stock or defatted - reduced sodium chick
2 tablespoons	30ml	Mirin or cream sherry
2 tablespoons	30ml	Vine-ripened tomatoes - seeded and chopped (large)
		Salt and freshly ground - black pepper to taste
1 teaspoon	5ml	Cornstarch
3 tablespoons	45ml	Finely chopped scallions
1 tablespoon	15ml	Chopped fresh cilantro

Recipe Instructions

In a large cast-iron or non-stick skillet, heat 1/2 tablespoon of the oil over medium heat. Add red peppers and zucchini; cook until barely tender, about 2 minutes. Transfer to a dish and reserve.

Add 1 tablespoon more oil to the skillet and increase heat to high. When oil is hot but not smoking, add shrimp and jalapenos; saute until the shrimp are nicely browned, 1 to 2 minutes. Transfer to a dish and set aside.

Reduce heat to medium-high. Add the remaining 1/2 tablespoon oil to the skillet, then add shallots, ginger, and garlic; saute until the mixture is soft but not brown, 1 to 2 minutes. Pour in wine and lime juice; boil until reduced to a glaze, 3 to 5 minutes. Pour in stock and mirin or sherry; boil until reduced to 2 tablespoons about 5 minutes. Add tomatoes, season with salt and pepper, and simmer for 2 to 3 minutes.

In a small bowl, dissolve cornstarch in 1 tablespoon water; whisk into simmering mixture and cook, stirring, until the sauce thickens slightly, about 1 minute. Reduce heat to low, add scallions, cilantro, the reserved vegetable mixture and shrimp (with their juices) to the skillet and just heat through. Season with salt and pepper.

Appeared in the 20 Oct 1994 issue of The Atlanta Journal/Constitution.

Source:
America's Best Recipes

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.