Red Snapper With Thai Red Pepper Sauce

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Washington Post


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4 ounces medium shell-on shrimp (defrosted, if using frozen)

1 tablespoon canola oil

2 teaspoons Thai red curry paste

1 medium clove garlic, crushed

1/2 cup store-bought roasted red peppers, cut into thin slices

1 tablespoon Thai fish sauce

1 cup V8 100% Vegetable Juice

1 tablespoon tomato paste

2 small (8 ounces total) zucchini

2 5-ounce portions red snapper fillet, skin and bones removed (see headnote)

Coarse or kosher salt

Cracked pink peppercorns (may substitute cracked black pepper)

1/4 teaspoon sugar

Paprika, for garnish

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