Basic information

Name: Sauteed shrimp with corn in spicy wine sauce

Yield: 1

Categories seafood



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


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