Title: Saucy Gingered Shrimp W/zucchini & Red Pepper
Categories: Spanish Soup
Yield: 6 Servings

2	tb	Olive Oil; divided
1	lg	Red Bell Pepper; cored, seeded and chopped
2	sm	Zucchini; trimmed and choppd
1 1/2	lb	Md Shrimp; peeled and deveined
1	tb	Finely Chopped Jalapeno
2	tb	Finely Chopped Shallots
1	tb	Finely chopped Ginger
2		Garlic Cloves; fine chopped
1/2	c	Dry White Wine
2	tb	Fresh Lime Juice
3/4	c	Fish Stock or Defatted, Reduce-Sodium Chicken Stock
2	tb	Cream Sherry
2	lg	Vine-Ripened Tomatoes; seeded and chopped
		Salt
		Freshly Ground Black Pepper
1	ts	Cornstarch
1	tb	-Water
3	tb	Finely Chopped Green Onion
1	tb	Chopped Cilantro

In a large cast-iron or nonstick skillet, heat 1/2 tablespoon of oil over medium heat. Add bell pepper and zucchini; cook until barely tender, about 2 minutes. Transfer to a dish and reserve.

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

Reduce heat to medium-high. Add the remaining 1/2 tablespoon 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 sherry; boil until reduced to 2 tablespoons, about 5 minutes. Add tomatoes, season with salt and pepper and simmer 2 to 3 minutes.

In a small bowl, dissolve cornstarch in water; whisk into simmering mixture and cook, stirring, until the sauce thickens slightly, about 1 minute. Reduce heat to low, add green onion, cilantro, the reserved vegetable mixture and shrimp (with their juices) to the skillet and just heat through. Season with salt and pepper.

Makes 6 servings, each; 193 calories, 24g protein, 5g fat, 7g carbohydrates, 190mg sodium, 177mg cholesterol.

previous

next