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Kitchen Guy's
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| 1 red bell pepper, seeded & chopped 1 zucchini, chopped 1 pound large shrimp, shelled & deveined 1 jalapeno, chopped fine 1 large shallot, chopped fine 2 teaspoons ginger root, fresh, chopped fine 2 garlic cloves, chopped fine 1/3 cups dry white wine |
1 1/2 tablespoons lime juice, fresh
1/2 cup chicken broth 1 1/2 tablespoons cream sherry 1 1/2 large tomatoes, seeded & chopped 2/3 teaspoon cornstarch 1 tablespoon water 2 tablespoons scallions, chopped fine 2 teaspoons cilantro, chopped salt and pepper, to taste |
Here's how to make it:
Heat 1/4 of the oil in a non-stick skillet over medium heat. Add the peppers and zucchini. Cook until barely tender, about 2 minutes. Transfer to a container and reserve. Add 1/2 of oil to the skillet and increase the heat to high. When oil is hot, but not smoking, add the shrimp and jalapenos. Sauté until the shrimp are pink, about 2 minutes. Transfer to a container and reserve. Reduce heat on pan to medium and add the remaining oil. Add the shallots, ginger, and garlic. Saute until the mixture is soft but not brown, about 2 minutes. Pour in the chicken stock, wine, sherry, and lime juice. Boil until reduced by half, about 5 minutes. Add the tomatoes. Season to taste with salt and pepper. Simmer 2-3 minutes more. Dissolve the cornstarch in the water. Whisk into the simmering mixture and cook until the sauce thickens, about 1 minute. Add the scallions and cilantro. Mix in the reserved zucchini and shrimp. Remove from heat and cool. Place in containers and store in the refrigerator.
Send your questions and comments to me at chefjim@kitchenguy.biz
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