Saucy Gingered Shrimp with Zucchini & Red Peppers (Printer-Friendly Version) | Eating Well
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Saucy Gingered Shrimp with Zucchini & Red Peppers

http://www.eatingwell.com/recipes/saucy_gingered_shrimp_with_zucchini_red_peppers.html

From EatingWell:  September/October 1994

Mirin, a sweetened Japanese cooking wine, adds a sweet accent to the fresh flavors of this shrimp and vegetable stir-fry. Carrots and turnips are good cool-weather substitutes for the zucchini and peppers.

6 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Preparation

  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. 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. 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. 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.

Nutrition

Per serving : 228 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 173 mg Cholesterol; 11 g Carbohydrates; 25 g Protein; 2 g Fiber; 244 mg Sodium; 568 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 3 lean meat

Tips & Notes