Try this Saucy Gingered Shrimp With Zucchini and Red Pepper recipe, or contribute your own.
Suggest a better descriptionIn 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.
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Serving Size: 1 Serving (133g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 49 | ||
Calories from Fat: 41 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.5mg | 0 % | |
Potassium 40mg | 1 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 1.3g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 49
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