Basic information

Name: Sauteed shrimp with corn in spicy wine sauce

Yield: 1

Categories seafood

User: matiaspalomec@gmail.com

Ingredients

 5 
 ea Garlic oils, minced
 3 
 tb Corn oil
 3 
 lg Plum tomatoes, peeled and finely chopped
 3 
 ea Scallions, finely chopped
 2 
 tb Vodka
 2 
 min. Return shrimp and reserved sauce to the skillet. Stir-fry over
 1/4 c
 Sake
 1/4 c
 Finely chopped red bell pepper
 1/2 c
 Fresh corn kernels, preferably white (or use
 1/2 
 ts Freshly ground white pepper
 1 lb
 Large shrimp, peeled and deveined, shells
 1 
 ea Lalrge egg white, lightly beaten
 1 
 tb Soaked, minced dried shrimp
 1 
 1/2 c Chicken or shrimp stock
 1 
 ts Coarse or kosher salt
 1 
 ts Cornstarch, mixed with 1 T. water
 1 
 lg Jalapeno chili, minced
 1 
 tb Peeled, grated fresh ginger root
  
 Reserved
  
 Thawed frozen corn)
  
 Combine the shrimp, vodka and egg white in

Instructions:

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 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

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