Richmond Peppered Shrimp

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 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

Recipe

• 1 thinly slice scallions, separating the green and portions; set the green aside for garnish. in a medium bowl, combined the sliced portions of scallion with the ginger, garlic, horseradish, sherry, soy sauce, tomato sauce and brown sugar. mix well and set aside.
• 2 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.
• 3 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.