Saucy gingered shrimp with zucchini & red peppers
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.