Video: Ginger Shrimp with Zucchini and Red Peppers
Posted by Chef Jim on July 20, 2010 | Comments Off
1 zucchini, cut into small dice
1 pound fresh shrimp, shelled and deveined
1 large shallot, finely diced
2 tsp. fresh ginger root, crushed
2 garlic cloves, crushed
1/3 cup dry white wine
1 ½ Tbsp. fresh lime juice
½ cup chicken broth
1 ½ Tbsp. sherry (or cream sherry)
1 ½ large tomatoes, seeded and chopped
2/3 tsp. cornstarch
1 Tbsp. water
2 Tbsp. green onions, sliced fine
2 tsp. cilantro, chopped
salt and pepper to taste
Heat ¼ of the oil in a non-stick pan over medium heat. Add the peppers and zucchini. Cook until barely tender, about 2 minutes. Transfer to a plate and set aside.
Add ½ of oil to skillet and increase the heat to high. When oil is hot, add the shrimp and jalapeño. Sauté until the shrimp are pink, about 2 minutes. Transfer to the plate with the zucchini.
Reduce the heat to medium and add the remaining oil. Add the shallots, garlic, and ginger. Sauté until soft but not browned. Pour in the chicken broth, wine, sherry and lime juice. Boil until reduced by half. Add the tomatoes. Season to taste with salt and pepper.
Dissolve cornstarch in water. Whisk into the mixture and cook until sauce thickens. Add the green onions and cilantro. Mix in the reserved zucchini, peppers and shrimp.
Tags:Asian Food, Red Bell Peppers, Shrimp, Thai Cuuisine, Zucchini
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