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