Name: Saucy Gingered Shrimp With Zucchini and Red Pepper
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Meats, Dairy	Atlanta	Fish, Main dish	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
Appeared in the 20 Oct 1994 issue of The Atlanta Journal/Constitution.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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