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.
Nutrition per serving may change if servings are adjusted.
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
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.
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.
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.
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.
188 calories;6 g fat(1 g sat); 2 g fiber; 11 g carbohydrates; 17 g protein; 52 mcg folate; 143 mg cholesterol; 6 g sugars; 0 g added sugars; 2724 IU vitamin A; 74 mg vitamin C; 85 mg calcium; 1 mg iron; 769 mg sodium; 512 mg potassium
Vitamin C (123% daily value), Vitamin A (54% dv)