Two-Pepper Shrimp Recipe

Two-Pepper Shrimp Recipe

  • 1 pound uncooked large shrimp, peeled, deveined
  • 4 tablespoons dry white wine
  • 2 teaspoons grated peeled fresh ginger
  • 1/2 teaspoon cracked black pepper
  • 1/4 teaspoon dried crush red pepper
  • 8 tablespoons rice vinegar
  • 2 cups plus 2 tablespoons cold water
  • 5 cups shredded romaine lettuce
  • 8 radishes, trimmed, thinly sliced
  • 1/2 cup bottled clam juice
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 4 teaspoons vegetable oil
  • 1 pound onions, thinly sliced
  • 1/2 cup drained canned diced tomatoes
  • 1 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley
  1. Mix shrimp, 2 tablespoons wine, ginger, black pepper and crushed red pepper in large bowl. Cover and chill 30 minutes. Drain, reserving marinade.
  2. Pour 7 tablespoons rice vinegar into another large bowl. Add 2 cups cold water to bowl. Add shredded lettuce and radishes. Let stand 5 minutes. Drain.
  3. Whisk clam juice, remaining 2 tablespoons wine and remaining 1 tablespoon vinegar in medium bowl to blend. Add cornstarch, salt and sugar; whisk until cornstarch dissolves. Whisk in reserved shrimp marinade. Set aside.
  4. Heat 2 teaspoons olive oil in large nonstick skillet over medium-high heat. Add shrimp and sauté until just cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to plate. Heat remaining 2 teaspoons oil in same skillet over medium-high heat. Add onions and sauté until beginning to soften, about 4 minutes. Add remaining 2 tablespoons water and stir 1 minute. Add tomatoes and garlic and stir 30 seconds. Rewhisk clam juice mixture to blend. Add to skillet and boil until sauce thickens, about 1 minute. Add shrimp and parsley and toss to coat. Season to taste with salt and pepper. Remove from heat.
  5. Divide lettuce and radishes among 4 plates. Spoon shrimp mixture and sauce over and serve.
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