Sauteed Shrimp with Corn in Spicy Wine Sauce

Save Recipe
Share This Recipe


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


  1. Combine the shrimp, vodka and egg white in a medium bowl. Mix well and refrigerate for 30 minutes, turning occasionally.
  2. 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.
  3. 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.
  4. 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.
  5. 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.