![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/saucy-gingered-shrimp-with-zucchini-red-peppers/&media=https://blythesblog.com/wp-content/uploads/2020/02/E2C98BDA-E107-4EDC-BC8A-CA70448DB6AC_1_105_c-768x850.jpg&description=Have you ever had one of those days when you find a recipe and you happen to have ALL the ingredients? Well, this happened to me yesterday. It's so satisfying. Anyway, this Saucy Gingered Shrimp with Zucchini & Red Peppers is from cooking light. It's incredibly flavorful, fast and simple. The key is to have your "mis en place", which is the French phrase meaning to have all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. data-pin-do=)
Saucy Gingered Shrimp with Zucchini & Red Peppers
February 13, 2020
Have you ever had one of those days when you find a recipe and you happen to have ALL the ingredients? Well, this happened to me yesterday. It's so satisfying. Anyway, this Saucy Gingered Shrimp with Zucchini & Red Peppers is from cooking light. It's incredibly flavorful, fast and simple. The key is to have your "mis en place", which is the French phrase meaning to have all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking.
- Prep: 15 mins
- Cook: 35 mins
- Yields: 6 Servings
Ingredients
2 tablespoons extra-virgin olive oil, divided 1 large red bell pepper, chopped 2 small zucchini, chopped 1 ½ pounds medium shrimp, peeled and deveined
1 tablespoon jalapeño pepper, finely chopped
2 tablespoons shallot, finely chopped
1 tablespoon fresh ginger, finely chopped
2 cloves garlic, finely chopped
¾ 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
Directions
1Heat 1½ 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.
2Add 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. Add the remaining 1½ 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.
3 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.
Recipe from EatingWell Magazine, September/October 1994.
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