Sauteed shrimp with corn in spicy wine sauce

1 Servings

Ingredients

Quantity Ingredient
1 pounds Large shrimp, peeled and deveined, shells
Reserved
2 tablespoons Vodka
1 each Lalrge egg white, lightly beaten
3 tablespoons Corn oil
5 eaches Garlic oils, minced
1 tablespoon Soaked, minced dried shrimp (optional)
¼ cup Sake
3 larges Plum tomatoes, peeled and finely chopped
1½ cup Chicken or shrimp stock
1 teaspoon Coarse or kosher salt
½ teaspoon Freshly ground white pepper
1 teaspoon Cornstarch, mixed with 1 T. water
½ cup Fresh corn kernels, preferably white (or use
Thawed frozen corn)
¼ cup Finely chopped red bell pepper
1 large Jalapeno chili, minced
1 tablespoon Peeled, grated fresh ginger root
3 eaches Scallions, finely chopped
Combine the shrimp, vodka and egg white in

Directions

a medium bowl.Mix well and refrigerate for 30 min. Heat 1 T. of the oil in a small saucepan. Add the garlic and dried shrimp, if using, and cook over high heat until the ingredients release their flavor, about 1 minute. Add the reserved shrimp shells, sake, and half of the chopped tomatoes. Reduce the heat to medium and cook, stirring, for 3 min. Add the stock, salt, white pepper and the cornstarch mixture, bring to a boil and cook, stirring occasionally, for 20 min., or until the liquid is reduced by half. Strain through a fine sieve; set aside. Heat the remaining 2 T. oil in a large skillet until hot but not smoking. Add the shrimp and marinade, and stir-fry until half-cooked, about 1 to 2 min. Remove the shrimp with a slotted spoon; set aside. Add remaining tomatoes, corn, red bell pepper, jalapeno and ginger to the skillet. Cook, stirring occasionally, for 2 min. Return shrimp and reserved sauce to the skillet. Stir-fry over medium heat until ingredients are heated through and shrimp are cooked, about 3 min. Add chopped scallions, toss and serve immediately. SAUTEED SHRIMP WITH CORN IN SPICY WINE

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