Saucy Gingered Shrimp With Zucchini & Red Peppers Recipe

Saucy Gingered Shrimp With Zucchini & Red Peppers Recipe

Yield: 6 servings
Recipe by luhu.jp

Ingredients:
2 tbsp: Olive oil,
1/2 cup: Dry white wine,
1 large: Red bell pepper, cored,
2 tbsp: Fresh lime juice,
Seeded & chopped,
3/4 cup: Defatted reduced-sodium,
1 1/2 lbs: Medium shrimp, peeled &
Chicken stock,
Deveined,
2 tbsp: Mirin,
1 tbsp: Finely chopped jalapeno,
2 large: Tomatoes, seeded & chopped
2 tbsp: Finely chopped shallots,
1 tsp: Cornstarch,
1 tbsp: Finely chopped fresh ginger,
3 tbsp: Finely chopped scallions,
2 Cloves: garlic, finely chopd
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