Saucy Gingered Shrimp with Zucchini & Red Peppers
Yield
6 servingsPrep
10 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 1 | large |
sweet red bell peppers
cored |
|
| 1 ½ | pounds |
shrimp
peeled, deveined |
|
| 1 | tablespoon |
jalapeño pepper
chopped |
|
| 2 | tablespoons |
shallots
chopped |
|
| 1 | tablespoon |
ginger
grated |
|
| 2 | cloves |
garlic
chopped |
|
| ½ | cup |
white wine
dry |
*
|
| 2 | tablespoons |
lime juice
|
|
| ¾ | cup |
chicken broth
|
|
| 2 | tablespoons |
mirin (sweet seasoning)
|
*
|
| 2 | large |
tomatoes
chopped |
|
| 1 | teaspoon |
cornstarch
|
|
| 3 | tablespoons |
scallions, spring or green onions
chopped |
|
| 1 | tablespoon |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 1 | large |
sweet red bell peppers
cored |
|
| 680.4 | g |
shrimp
peeled, deveined |
|
| 15 | ml |
jalapeño pepper
chopped |
|
| 3E+1 | ml |
shallots
chopped |
|
| 15 | ml |
ginger
grated |
|
| 2 | cloves |
garlic
chopped |
|
| 118 | ml |
white wine
dry |
*
|
| 3E+1 | ml |
lime juice
|
|
| 177 | ml |
chicken broth
|
|
| 3E+1 | ml |
mirin (sweet seasoning)
|
*
|
| 2 | large |
tomatoes
chopped |
|
| 5 | ml |
cornstarch
|
|
| 45 | ml |
scallions, spring or green onions
chopped |
|
| 15 | ml |
cilantro
chopped |
|
Directions
In a large cast-iron or non-stick skillet, heat ½ tablespoon oil over medium heat.
Add red peppers and zucchini; cook until barely tender, about 2 minutes.
Transfer to a dish and reserve.
Add 1 tablespoon more oil to the skillet and increase heat to high.
When oil is hot but not smoking, add shrimp and jalapenos; sauté 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 tablespoon oil to the skillet, then add shallots, 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 and mirin; boil until reduced to 2 T, about 5 Add tomatoes, season with salt and pepper, and simmer for 2 to 3 minutes. In small bowl, dissolve cornstarch in 1 tablespoon 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.
