Saucy Gingered Shrimp with Zucchini & Red Peppers

prep time:: 0 Active Time
total time:: 35 min

Makes 6 servings

Myrtis Jackson

ingredients

2 tablespoons extra-virgin olive oil, divided
1 large red bell pepper, chopped
2 small zucchini, chopped
1 1/2 pounds medium shrimp, peeled and deveined
1 tablespoon finely chopped jalapeño pepper
2 tablespoons finely chopped shallot
1 tablespoon finely chopped fresh ginger
2 cloves garlic, finely chopped
1/2 cup dry white wine
2 tablespoons lime juice
3/4 cup fish stock or reduced-sodium chicken broth
2 tablespoons mirin or cream sherry (see Note)
2 large vine-ripened tomatoes, seeded and chopped
Salt & freshly ground pepper to taste
1 teaspoon cornstarch
1 tablespoon water
3 tablespoons finely chopped scallions
1 tablespoon chopped fresh cilantro

directions

1
1. Heat 1 1/2 teaspoons oil in a large cast-iron or nonstick skillet over medium heat. Add bell pepper and zucchini; cook until barely tender, about 2 minutes. Transfer to a dish and reserve.
2
2. Add 1 tablespoon oil to the pan and increase heat to medium-high. When oil is hot but not smoking, add shrimp and jalapeño; sauté until the shrimp are nicely browned, 1 to 3 minutes. Transfer to a dish and set aside.
3
3. Add the remaining 1 1/2 teaspoons oil to the pan, then add shallot, ginger and garlic; sauté 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 (or broth) and mirin (or sherry); boil until reduced to 2 tablespoons, about 5 minutes. Add tomatoes, season with salt and pepper, and simmer for 2 to 3 minutes.
4
4. Dissolve cornstarch in water in a small bowl; 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 pan and just heat through. Season with salt and pepper.

notes

Mirin is a sweet,low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. Carrots and turnips are good cool-weather substitutes for the zucchini and peppers

Source: Myrtis Jackson