A recipe for Sauteed Shrimp with Corn In Spicy Wine Sauce. Follow the simple recipe instructions for Sauteed Shrimp with Corn In Spicy Wine Sauce shared by other home cooking experts.
Ingredients
1 lb Large shrimp, peeled and
-deveined, shells
Reserved 2 tb Vodka
1 ea Large egg white, lightly
-beaten
3 tb Corn oil
5 ea Garlic oils, minced
1 tb Soaked, minced dried shrimp
-(optional) 1/4 c Sake
3 lg Plum tomatoes, peeled and
-finely chopped
1 1/2 c Chicken or shrimp stock
1 t Coarse or kosher salt
1/2 ts Freshly ground white pepper
1 t Cornstarch, mixed with 1 T.
-water 1/2 c Fresh corn kernels,
-preferably white (or use Thawed frozen corn)
1/4 c Finely chopped red bell
-pepper
1 lg Jalapeno chili, minced
1 tb Peeled, grated fresh ginger
-root
3 ea Scallions, finely chopped
Directions
Combine the shrimp, vodka and egg white ina 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.
