Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil, divided
1 lg Red bell pepper, cored,
-seeded and chopped
2 sm Zucchini, trimmed and
-chopped
1 1/2 lb Medium shrimp, peeled,
-deveined if desired
1 tb Finely chopped jalapeno
2 tb Finely chopped shallots
1 tb Finely chopped fresh ginger
2 Cloves garlic, finely
-chopped
1/2 c Dry white wine
2 tb Fresh lime juice
3/4 c Fish stock or defatted
-reduced sodium chicken
-stock
2 tb Mirin or cream sherry
2 lg Vine-ripened tomatoes,
-seeded and chopped
Salt and freshly ground
-black pepper to taste
1 ts Cornstarch
3 tb Finely chopped scallions
1 tb Chopped fresh cilantro

In a large cast-iron or non-stick skillet, heat 1/2 tb of the oil over
medium heat. Add red peppers and zucchini; cook until barely tender,
about 2 minutes. Transfer to a dish and reserve.

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

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

In a small bowl, dissolve cornstarch in 1 tb water; 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 skillet and just heat through. Season with salt and
pepper.

Appeared in the 20 Oct 1994 issue of The Atlanta Journal/Constitution.

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