Sense of Home Kitchen
~From the Sense of Home Kitchen adapted from Bon Appétit, April 1996~
1 pound of uncooked large shrimp, peeled deveined
4 tablespoons dry white wine
2 teaspoons grated peeled fresh ginger
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
8 tablespoons rice vinegar
2 cups cold water
5 cups shredded romaine lettuce
1 cucumber, peeled and thinly sliced
1/2 cup bottled clam juice
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon sugar
4 teaspoons olive oil
1 pound onions, thinly sliced
2 tablespoons of reserved juice from canned whole tomatoes
1/2 cup canned whole tomatoes
1 garlic clove, minced
1 tablespoon dried parsley
Mix shrimp, 2 tablespoons wine, ginger, black pepper and crushed red pepper in a large bowl. Cover and chill 30 minutes. Remove the shrimp, reserving the marinade.
Pour 7 tablespoons rice vinegar into another large bowl. Add 2 cups of cold water to the bowl, then shredded lettuce and cucumbers. Let stand 5 minutes. Drain.
Whisk clam juice, remaining 2 tablespoons wine and remaining 1 tablespoon vinegar in a medium-sized bowl to blend. Add cornstarch, salt and sugar; whisk until cornstarch dissolves. Whisk in reserved shrimp marinade. Set aside.
Heat 2 teaspoons olive oil in a 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. Or if you are like me and using precooked shrimp, just wait until later to warm the shrimp in the sauce right before eating. Heat remaining 2 teaspoons oil in the same skillet over medium-high heat. Add onions and sauté until tender, about 5 minutes. Add 2 tablespoons juice from the canned tomatoes and stir 1 minute. Add tomatoes and garlic and stir 30 seconds. Re-whisk the clam juice mixture to blend. Add to skillet and boil until sauce thickens, about 1 minute. Add shrimp and parsley and toss to coat. Heat shrimp through about 2 minutes, careful not to overcook, shrimp should form a letter C when cooked, not an O. Season to taste with salt and pepper. Remove from heat.
Divide lettuce and cucumbers between four plates. Spoon shrimp mixture and sauce over and serve.