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Two Pepper Shrimp

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Ingredients For Sale
  Serves: 4


Preperation: 45-50 minutes

Special Equipment:

 1 lb. Unncooked Large Shrimp, peeled & deveined
 4 Tbsp. Dry White Wine
 2 tsp. Fresh Ginger, peeled and grated
 1/2 tsp. Cracked Black Pepper
 1/4 tsp. Dried Crushed Red Pepper
 8 Tbsp. Rice Vinegar
 2 c. Water (plus 2 Tbsp. more for later)
 5 c. Shredded Romaine Lettuce
 8 Radishes, trimmed and thinly sliced
 1/2 c. Bottled Clam Juice
 2 tsp. Cornstarch
 1/2 tsp. Salt
 1/4 tsp. Sugar
 4 tsp. Vegetable Oil
 1 lb. Onions, thinly sliced
 1/2 c. Canned Diced Tomatoes, drained
 1 Garlic Clove, chopped fine
 2 Tbsp. Chopped Fresh Parsley

Alternative Ingredients:


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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