Saucy Gingered Shrimp with Zucchini & Red Peppers
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.
- 2 tablespoons extra-virgin olive oil, divided
- 1 large red bell pepper, chopped
- 2 small zucchini, chopped
- 1 1/2 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
- 1/2 cup dry white wine
- 2 tablespoons lime juice
- 3/4 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 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.
- 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.
- 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.
- 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.
Tips & Notes
- Note: Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supremarket 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.
Per serving: 228 calories; 7 g fat (1 g sat, 4 g mono); 173 mg cholesterol; 11 g carbohydrates; 0 g added sugars; 25 g protein; 2 g fiber; 244 mg sodium; 568 mg potassium.
Nutrition Bonus: Vitamin C (125% daily value), Selenium (62% dv), Vitamin A (54% dv), Iron (19% dv), Potassium & Magnesium (16% dv).
Carbohydrate Servings: 1
Exchanges: 1 1/2 vegetable, 3 lean meat
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- Total Time
- 45 minutes or less
- Main Ingredient
- Preparation/ Technique
- Entertaining, casual
- Ease of Preparation
- September/October 1994