• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Saucy Gingered Shrimp With Zucchini and Red Pepper

  • Recipe Submitted by on

Category: Main Dish, Fish

 Ingredients List

  • 2 tb Olive oil, divided
  • 1 lg Red bell pepper, cored,
  • -seeded and chopped
  • 2 sm Zucchini, trimmed and
  • -chopped
  • 1 1/2 lb Medium shrimp, peeled,
  • -deveined if desired
  • 1 tb Finely chopped jalapeno
  • 2 tb Finely chopped shallots
  • 1 tb Finely chopped fresh ginger
  • 2 Cloves garlic, finely
  • -chopped
  • 1/2 c Dry white wine
  • 2 tb Fresh lime juice
  • 3/4 c Fish stock or defatted
  • -reduced sodium chicken
  • -stock
  • 2 tb Mirin or cream sherry
  • 2 lg Vine-ripened tomatoes,
  • -seeded and chopped
  • Salt and freshly ground
  • -black pepper to taste
  • 1 ts Cornstarch
  • 3 tb Finely chopped scallions
  • 1 tb Chopped fresh cilantro


In a large cast-iron or non-stick skillet, heat 1/2 tb of the oil over
medium heat. Add red peppers and zucchini; cook until barely tender, about
2 minutes. Transfer to a dish and reserve.

Add 1 tb more oil to the skillet and increase heat to high. When oil is hot
but not smoking, add shrimp and jalapenos; saute until the shrimp are
nicely browned, 1 to 2 minutes. Transfer to a dish and set aside.

Reduce heat to medium-high. Add the remaining 1/2 tb oil to the skillet,
then add shallots, 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 and mirin or sherry; boil until
reduced to 2 tablespoonsm about 5 minutes. Add tomatoes, season with salt
and pepper, and simmer for 2 to 3 minutes.

In a small bowl, dissolve cornstarch in 1 tb water; 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 skillet and just heat
through. Season with salt and pepper.

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