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Saucy Gingered Shrimp with Zucchini & Red Peppers

  • 35 m
  • 35 m
Perla Meyers
“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.”

Ingredients

    • 2 tablespoons extra-virgin olive oil, divided
    • 1 large red bell pepper, chopped
    • 2 small zucchini, chopped
    • 1½ 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
    • ½ cup dry white wine
    • 2 tablespoons lime juice
    • ¾ 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 Heat 1½ 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 jalapeno; saute until the shrimp are nicely browned, 1 to 3 minutes. Transfer to a dish and set aside.
  • 3 Add the remaining 1½ teaspoons oil to the pan, then add shallot, 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 (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.
  • Note: Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients.
  • Cream sherry is a fortified wine used to flavor sauces. Find it near other fortified wines in your wine or liquor store. Opened bottles will keep in a cool, dry place for months.
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