Sauteed Shrimp with Corn in Spicy Wine Sauce

Ingredients
  • 1 pound large shrimp, peeled, deveined and cleaned with salt, shells reserved
  • 2 tablespoons vodka
  • 1 large egg white, lightly beaten
  • 3 tablespoons corn oil
  • 5 garlic cloves, minced
  • 1/4 cup sake
  • 3 large plum tomatoes, peeled and finely chopped
  • 1 1/2 cups chicken or shrimp stock
  • 1 teaspoon coarse or kosher salt
  • 1/2 teaspoon freshly ground white pepper
  • 1 teaspoon cornstarch, mixed with 1 tablespoon water
  • 1/2 cup fresh corn kernels, preferably white or frozen, thawed
  • 1/4 cup finely chopped red bell pepper
  • 1 large jalapeno pepper, minced
  • 1 tablespoon peeled, grated gingerroot
  • 3 scallions, finely chopped
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.


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