Saucy Gingered Shrimp With Zucchini & Red Pep Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
1 large: Red bell pepper, cored,
Seeded & chopped,
1 1/2 lbs: Medium shrimp, peeled &
Deveined,
1 tbsp: Finely chopped jalapeno,
2 tbsp: Finely chopped shallots,
1 tbsp: Finely chopped fresh ginger,
2 Cloves: garlic, finely chopd
1/2 cup: Dry white wine,
2 tbsp: Fresh lime juice,
3/4 cup: Defatted reduced-sodium,
Chicken stock,
2 tbsp: Mirin,
2 large: Tomatoes, seeded & chopped
1 tsp: Cornstarch,
3 tbsp: Finely chopped scallions,
1 tbsp: Chopped fresh cilantro,
Directions:
In a large cast-iron or non-stick skillet, heat 1/2 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 1/2 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.
Source from luhu.jp
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 1/2 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.
Source from luhu.jp
Tags
Fish