Jalapeño shrimp with zucchini and avocado
Canned tomato paste
2 Tbsp, vegetable oil, divided
2 medium clove(s), smashed
1 pound(s), peeled and deveined
2 cup(s), sliced zucchini
2 tsp, thinly sliced, with seeds
½ item(s), medium, ripe, thinly sliced
- In a small bowl combine orange juice, sherry, and tomato paste until paste is dissolved.
- Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp of oil, add garlic and stir-fry 10 seconds or until fragrant. Push garlic to sides of wok, carefully add shrimp, and spread evenly in one layer in wok. Cook undisturbed 1 minute letting shrimp being to sear. Then, using a metal spatula, stir-fry 1 minute, incorporating garlic until shrimp is lightly browned but not cooked through. Swirl in remaining 1 Tbsp oil, add zucchini and jalapeño, sprinkle on salt, and stir-fry 1 minute until zucchini begins to soften. Swirl orange juice mixture into wok and stir-fry 30 seconds to 1 minute or until shrimp are just cooked through and zucchini are tender-crisp. Remove from heat and stir in avocado. Yields 1 cup per serving.