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Serves:
4
Difficulty:
 
Preperation:
45-50 minutes
Special Equipment:
Ingredients:
 1
lb.
Unncooked Large Shrimp, peeled & deveined
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4
Tbsp.
Dry White Wine
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2
tsp.
Fresh Ginger, peeled and grated
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1/2
tsp.
Cracked Black Pepper
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1/4
tsp.
Dried Crushed Red Pepper
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8
Tbsp.
Rice Vinegar
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2
c.
Water (plus 2 Tbsp. more for later)
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5
c.
Shredded Romaine Lettuce
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8
Radishes, trimmed and thinly sliced
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1/2
c.
Bottled Clam Juice
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2
tsp.
Cornstarch
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1/2
tsp.
Salt
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1/4
tsp.
Sugar
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4
tsp.
Vegetable Oil
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1
lb.
Onions, thinly sliced
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1/2
c.
Canned Diced Tomatoes, drained
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1
Garlic Clove, chopped fine
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2
Tbsp.
Chopped Fresh Parsley
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Alternative Ingredients:
Directions:
1. In large bowl, 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. Add shredded lettuce and radishes. Let stand 5 minutes. Drain.
3. In a medium bowl, whisk clam juice, remaining 2 tablespoons wine and remaining 1 tablespoon. vinegar 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.
5. 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.
6. 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.
7. Divide lettuce and radishes among 4 plates. Spoon shrimp mixture and sauce over -- and serve.
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