Sauteed Shrimp with Corn in Spicy Wine Sauce
Yield
servingsPrep
40 minCook
30 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
large, peeled and deveined, shells reserved |
|
| 2 | tablespoons |
vodka
|
|
| 1 | each |
egg whites
lightly beaten |
*
|
| 3 | tablespoons |
corn oil
|
|
| 5 | each |
garlic oil
minced |
* |
| 1 | tablespoon |
shrimp
soaked, dried, optional |
*
|
| ¼ | cup |
sake
|
* |
| 3 | large |
italian plum (roma) tomatoes
peeled, finely chopped |
|
| 1 ½ | cups |
stock
chicken or shrimp |
|
| 1 | teaspoon |
salt
coarse or kosher |
|
| ½ | teaspoon |
white pepper
freshly ground |
|
| 1 | teaspoon |
cornstarch
mixed with 1 t. water |
|
| ½ | cup |
corn
fresh, preferably white (or use thawed frozen) |
|
| ¼ | cup |
sweet red bell peppers
finely chopped |
|
| 1 | large |
jalapeño pepper
minced |
*
|
| 1 | tablespoon |
ginger root
fresh, grated |
|
| 3 | each |
scallions, spring or green onions
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
large, peeled and deveined, shells reserved |
|
| 3E+1 | ml |
vodka
|
|
| 1 | each |
egg whites
lightly beaten |
*
|
| 45 | ml |
corn oil
|
|
| 5 | each |
garlic oil
minced |
* |
| 15 | ml |
shrimp
soaked, dried, optional |
*
|
| 59 | ml |
sake
|
* |
| 3 | large |
italian plum (roma) tomatoes
peeled, finely chopped |
|
| 355 | ml |
stock
chicken or shrimp |
|
| 5 | ml |
salt
coarse or kosher |
|
| 2.5 | ml |
white pepper
freshly ground |
|
| 5 | ml |
cornstarch
mixed with 1 t. water |
|
| 118 | ml |
corn
fresh, preferably white (or use thawed frozen) |
|
| 59 | ml |
sweet red bell peppers
finely chopped |
|
| 1 | large |
jalapeño pepper
minced |
*
|
| 15 | ml |
ginger root
fresh, grated |
|
| 3 | each |
scallions, spring or green onions
finely chopped |
|
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
