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