Description Edit

Contributed by Catsrecipes Y-Group

  • 4 servings

Ingredients Edit

Directions Edit

  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.
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