Richmond Peppered Shrimp

• 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

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.

scallions, fresh ginger, garlic, horseradish, sherry wine, soy sauce, tomato sauce, brown sugar, peanut oil, shrimp, red pepper, fresh ground black pepper, parsley, fresh cilantro

Taken from www.food.com/recipe/richmond-peppered-shrimp-461277 (may not work)