Two-Pepper Shrimp

Name: Two-Pepper Shrimp
Ingredients: 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

18 ingredients

26 steps

Ingredients

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

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 saute 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 saute 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

Rewhisk 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.