Saucy gingered shrimp w/ zucchini & red peppe

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil, divided
1 large Red bell pepper, cored, seeded and chopped
2 smalls Zucchini, trimmed and chopped
1½ pounds Medium shrimp, peeled, deveined if desired
1 tablespoon Finely chopped jalapeno
2 tablespoons Finely chopped shallots
1 tablespoon Finely chopped fresh ginger
2 Cloves garlic, finely chopped
½ cup Dry white wine
2 tablespoons Fresh lime juice
¾ cup Fish stock or defatted reduced sodium chicken stock
2 tablespoons Mirin or cream sherry
2 larges Vine-ripened tomatoes, seeded and chopped
Salt and freshly ground black pepper to taste
1 teaspoon Cornstarch
3 tablespoons Finely chopped scallions
1 tablespoon Chopped fresh cilantro

Directions

In a large cast-iron or non-stick skillet, heat ½ tb 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 tb 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 ½ tb 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 tablespoonsm 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 tb 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.

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