Saucy gingered shrimp with zucchini & red pep
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Saucy gingered shrimp with zucchini & red pep
  Shrimp    Zucchini    Fish  
Last updated 6/12/2012 1:21:32 AM. Recipe ID 53790. Report a problem with this recipe.
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      Title: Saucy gingered shrimp with zucchini & red pep
 Categories: Fish
      Yield: 6 Servings
 
      2 tb Olive oil
      1 lg Red bell pepper, cored,
           Seeded & chopped
  1 1/2 lb Medium shrimp, peeled &
           Deveined
      1 tb Finely chopped jalapeno
      2 tb Finely chopped shallots
      1 tb Finely chopped fresh ginger
      2    Cloves garlic, finely chop'd
    1/2 c  Dry white wine
      2 tb Fresh lime juice
    3/4 c  Defatted reduced-sodium
           Chicken stock
      2 tb Mirin
      2 lg Tomatoes, seeded & chopped
      1 ts Cornstarch
      3 tb Finely chopped scallions
      1 tb Chopped fresh cilantro
 
  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.
 




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Recipe ID 53790 (Apr 03, 2005)

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