Show: The Best Of
Episode: Best of Philly
Save Recipe Print

Ingredients

Directions

Combine the shrimp, vodka and egg white in a medium bowl. Mix well and refrigerate for 30 minutes, turning occasionally.

Heat 1 tablespoon of the oil in a small saucepan. Add the garlic and cook over high heat until the ingredients release their flavor, about 1 minute. Add the reserved shrimp shells, sake and half the chopped tomatoes. Reduce the heat to medium and cook, stirring, for 3 minutes.

Add the stock, salt, white pepper and cornstarch mixture, bring to a boil, and reduce heat to low and cook for 20 minutes, or until the liquid is reduced by half, stirring occasionally. Strain through a fine sieve; set aside the liquid.

Heat the remaining 2 tablespoons of oil in a large skillet until hot but not smoking. Add the shrimp and stir-fry until half cooked, 1 to 2 minutes. Remove the shrimp with a slotted spoon; set aside.

Add the remaining tomatoes, corn, bell pepper, jalapeno pepper and gingerroot to the skillet. Cook, stirring occasionally for 2 minutes. Return the shrimp and the reserved liquid to the skillet. Stir-fry over medium heat until the ingredients are heated through and the shrimp are cooked, about 3 minutes. Add the scallions, toss and serve immediately.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Sauteed Shrimp

Recipe courtesy of George Spriggs

Sauteed Carrots

Recipe courtesy of Ina Garten

Shrimp Gumbo

Recipe courtesy of Alton Brown

Sauteed Kale

Recipe courtesy of Bobby Flay

Shrimp Salad

Recipe courtesy of Ina Garten

Gina's Shrimp Scampi with Angel Hair Pasta

Recipe courtesy of The Neelys

Shrimp Scampi

Recipe courtesy of Lidia Bastianich

Venetian Shrimp and Scallops

Recipe courtesy of Rachael Ray

Shrimp Scampi with Linguini

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword