Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil 1/2 c Dry white wine
1 lg Red bell pepper, cored, 2 tb Fresh lime juice
Seeded chopped 3/4 c Defatted reduced-sodium
1 1/2 lb Medium shrimp, peeled Chicken stock
Deveined 2 tb Mirin
1 tb Finely chopped jalapeno 2 lg Tomatoes, seeded chopped
2 tb Finely chopped shallots 1 ts Cornstarch
1 tb Finely chopped fresh ginger 3 tb Finely chopped scallions
2 Cloves garlic, finely chop'd 1 tb Chopped fresh cilantro

In a large cast-iron or non-stick skillet, heat 1/2 T oil over medium
heat. Add red peppers and zucchini; cook until barely tender, about 2
minutes. Transfer to a dish reserve. Add 1 T more oil to the
skillet 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 T
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; boil
until reduced to 2 T, about 5 minutes. Add tomatoes, season with
salt and pepper,
and simmer for 2 to 3 minutes. In small bowl, dissolve cornstarch in
1 T 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.

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