Richmond Peppered Shrimp

Name: Richmond Peppered Shrimp
Cook time: 15 min
Total time: 15 min
Yield: 12 serving(s)
Ingredients: 12 medium scallions; 2 tablespoons minced fresh ginger; 2 garlic cloves, minced; 2 tablespoons prepared horseradish; 2 tablespoons sherry wine or 2 tablespoons madeira wine; 2 tablespoons dark soy sauce; 1/2 cup tomato sauce; 2 tablespoons dark brown sugar; 3 tablespoons peanut oil; 3 lbs large shrimp, shelled and deveined (about 48); 1/2 teaspoon crushed red pepper flakes; 1 -2 teaspoon fresh ground black pepper, to taste; 2 tablespoons minced parsley; 2 tablespoons minced fresh cilantro

Submitted by Brookelynne26

"From The Best of Food and Wine"

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Ready In:: 15mins
Ingredients:: 14
Serves:: 12

ingredients

12 medium scallions
2 tablespoons minced fresh ginger
2 garlic cloves, minced
2 tablespoons prepared horseradish
2 tablespoons sherry wine or 2 tablespoons madeira wine
2 tablespoons dark soy sauce
¹⁄₂ cup tomato sauce
2 tablespoons dark brown sugar
3 tablespoons peanut oil
3 lbs large shrimp, shelled and deveined (about 48)
¹⁄₂ teaspoon crushed red pepper flakes
1 -2 teaspoon fresh ground black pepper, to taste
2 tablespoons minced parsley
2 tablespoons minced fresh cilantro

directions

Thinly slice scallions, separating the green and white portions; set the green aside for garnish. In a medium bowl, combined the sliced white portions of scallion with the ginger, garlic, horseradish, sherry, soy sauce, tomato sauce and brown sugar. Mix well and set aside.
In a wok or large skillet, heat the oil over medium-high heat until hot but not smoking. Add the shrimp and cook, stirring, until just pink, about 3 minutes.
Stir in the sauce mixture, crushed red pepper and black pepper. Cook, stirring frequently, until the shrimp are opaque and the sauce is heated through, 3 to 5 minutes. Transfer to a large serving dish or platter and serve hot or at room temperature, garnished with the parsley, cilantro and the reserved sliced scallion greens.

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RECIPE SUBMITTED BY

Brookelynne26

I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome.

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