Saucy gingered shrimp with zucchini & red pep

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
1 large Red bell pepper, cored,
Seeded & chopped
1½ pounds Medium shrimp, peeled &
Deveined
1 tablespoon Finely chopped jalapeno
2 tablespoons Finely chopped shallots
1 tablespoon Finely chopped fresh ginger
2 Cloves garlic, finely chop'd
½ cup Dry white wine
2 tablespoons Fresh lime juice
¾ cup Defatted reduced-sodium
Chicken stock
2 tablespoons Mirin
2 larges Tomatoes, seeded & chopped
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 T oil over medium heat. Add red peppers and zucchini; cook until barely tender, about 2 minutes. Transfer to a dish & reserve. Add 1 T more oil to the skillet & 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 T 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; boil until reduced to 2 T, about 5 minutes. Add tomatoes, season with salt and pepper, and simmer for 2 to 3 minutes. In small bowl, dissolve cornstarch in 1 T 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.

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