Sauteed Shrimp with Corn in Spicy Wine Sauce

Directions

Combine the shrimp, vodka and egg white in a medium bowl.

Mix well and refrigerate for 30 min.

Heat 1 tablespoon 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 tablespoon 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 2 min.

Return shrimp and reserved sauce to the skillet.

Stir-fry over 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