Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil, divided

  2. 1 large red bell pepper, chopped

  3. 2 small zucchini, chopped

  4. 1 1/2 pounds medium shrimp, peeled and deveined

  5. 1 tablespoon finely chopped jalapeño pepper

  6. 2 tablespoons finely chopped shallot

  7. 1 tablespoon finely chopped fresh ginger

  8. 2 cloves garlic, finely chopped

  9. 1/2 cup dry white wine

  10. 2 tablespoons lime juice

  11. 3/4 cup fish stock, or reduced-sodium chicken broth

  12. 2 tablespoons mirin, or cream sherry (see Note)

  13. 2 large vine-ripened tomatoes, seeded and chopped

  14. Salt & freshly ground pepper, to taste

  15. 1 teaspoon cornstarch

  16. 1 tablespoon water

  17. 3 tablespoons finely chopped scallions

  18. 1 tablespoon chopped fresh cilantro

Instructions Jump to Ingredients ↑

  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.


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