Richmond Peppered Shrimp

From The Best of Food and Wine

• Ready In: 15 mins
• 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

1. 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.
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.