Yield: 6 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil |
1 large | Red bell pepper, cored, |
\N \N | Seeded & chopped |
1½ pounds | Medium shrimp, peeled & |
\N \N | Deveined |
1 tablespoon | Finely chopped jalapeno |
2 tablespoons | Finely chopped shallots |
1 tablespoon | Finely chopped fresh ginger |
2 \N | Cloves garlic, finely chop'd |
½ cup | Dry white wine |
2 tablespoons | Fresh lime juice |
¾ cup | Defatted reduced-sodium |
\N \N | Chicken stock |
2 tablespoons | Mirin |
2 larges | Tomatoes, seeded & chopped |
1 teaspoon | Cornstarch |
3 tablespoons | Finely chopped scallions |
1 tablespoon | Chopped fresh cilantro |
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.