Two-pepper Shrimp

Description

Contributed by Catsrecipes Y-Group

• 4 servings

Ingredients

• 1 pound uncooked large shrimp , peeled, de-veined
• 4 tablespoons dry white wine
• 2 teaspoons grated peeled fresh ginger
• ½ teaspoon cracked black pepper
• ¼ teaspoon dried crush red pepper
• 8 tablespoons rice vinegar
• 2 cups + 2 tablespoons cold water
• 5 cups shredded romaine lettuce
• 8 radishes, trimmed, thinly sliced
• ½ cup bottled clam juice
• 2 teaspoons cornstarch
• ½ teaspoon salt
• ¼ teaspoon sugar
• 4 teaspoons vegetable oil
• 1 pound onions, thinly sliced
• ½ cup drained canned diced tomatoes
• 1 garlic clove, minced
• 2 tablespoons chopped fresh parsley

Directions

1. Mix shrimp, 2 tablespoons wine, ginger, black pepper and crushed red pepper in large bowl.
2. Cover and chill 30 minutes.
3. Drain, reserving marinade.
4. Pour 7 tablespoons rice vinegar into another large bowl.
5. Add 2 cups cold water to bowl.
6. Add shredded lettuce and radishes.
7. Let stand 5 minutes.
8. Drain.
9. Whisk clam juice, remaining 2 tablespoons wine and remaining 1 tablespoon vinegar in medium bowl to blend.
10. Add cornstarch, salt and sugar; whisk until cornstarch dissolves.
11. Whisk in reserved shrimp marinade.
12. Set aside.
13. Heat 2 teaspoons olive oil in large nonstick skillet over medium- high heat.
14. Add shrimp and sauté until just cooked through, about 2 minutes.
15. Using slotted spoon, transfer shrimp to plate.
16. Heat remaining 2 teaspoons oil in same skillet over medium-high heat.
17. Add onions and sauté until beginning to soften, about 4 minutes.
18. Add remaining 2 tablespoons water and stir 1 minute.
19. Add tomatoes and garlic and stir 30 seconds.
20. Re-whisk clam juice mixture to blend.
21. Add to skillet and boil until sauce thickens, about 1 minute.
22. Add shrimp and parsley and toss to coat.
23. Season to taste with salt and pepper.
24. Remove from heat.
25. Divide lettuce and radishes among 4 plates.
26. Spoon shrimp mixture and sauce over and serve.