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2 Esslöffel | olive oil |
1 gross | Red bell pepper, cored, |
| Seeded & chopped |
1 1/2 x ca. 450 g | Medium shrimp, peeled & |
| Deveined |
1 Esslöffel | Finely chopped jalapeno |
2 Esslöffel | shallots finely chopped |
1 Esslöffel | ginger finely chopped, fresh |
2 | Cloves garlic, finely chop'd |
1/2 Tasse | white wine dry |
2 Esslöffel | lime juice fresh |
3/4 Tasse | Defatted reduced-sodium |
| chicken stock |
2 Esslöffel | Mirin |
2 gross | Tomatoes, seeded & chopped |
1 Teelöffel | cornstarch |
3 Esslöffel | scallions finely chopped |
1 Esslöffel | cilantro chopped, fresh |
In a large cast-iron or non-stick skillet, heat 1/2 T oil over medium heat. Add red peppers and zucchini; cook until barely tender, about 2 minutes. Transfer to a dish & reserve. Add 1 T more oil to the skillet & increase heat to high. When oil is hot but not smoking, add shrimp and jalapenos; saute until the shrimp are nicely browned, 1 to 2 minutes. Transfer to a dish and set aside. Reduce heat to medium-high. Add the remaining 1/2 T oil to the skillet, then add shallots, ginger and garlic; saute until the mixture is soft but not brown, 1 to 2 minutes. Pour in wine and lime juice; boil until reduced to a glaze, 3 to 5 minutes. Pour in stock and mirin; boil until reduced to 2 T, about 5 minutes. Add tomatoes, season with salt and pepper, and simmer for 2 to 3 minutes. In small bowl, dissolve cornstarch in 1 T water; whisk into simmering mixture and cook, stirring, until the sauce thickens slightly, about 1 minute. Reduce heat to low, add scallions, cilantro, the reserved vegetable mixture and shrimp (with their juices) to the skillet and just heat through. Season with salt and pepper.
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