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Saucy Gingered Shrimp with Zucchini & Red Peppers

September/October 1994

Your rating: None Average: 3.8 (6 votes)

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.


Saucy Gingered Shrimp with Zucchini & Red Peppers Recipe

Makes: 6 servings

Active Time:

Total Time:

Ingredients

  • 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

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.

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.

Nutrition

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


More From EatingWell

Recipe Categories

Meal/Course
Dinner

Season
Spring
Summer
Fall
Ethnic/Regional
Asian
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
6
Main Ingredient
Shellfish
Preparation/ Technique
Saute

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