Sauteed Shrimp With Corn In Spicy Wine Sauce

Recipe Ingredients

1 lb	454g / 16oz	Large shrimp - peeled and
		Shells
		Reserved
2 tablespoons	30ml	Vodka
1 tablespoon	15ml	Egg white - lightly (large)
3 tablespoons	45ml	Corn oil
5		Garlic oils - minced
1 tablespoon	15ml	Soaked - minced dried shrimp
1/4 cup	59ml	Sake
3 cups	187g / 6.6oz	Plum tomatoes - peeled and (large)
		Chopped
1 1/2 cups	355ml	Chicken or shrimp stock
1 teaspoon	5ml	Coarse or kosher salt
1/2 teaspoon	2.5ml	Freshly ground white pepper
1 teaspoon	5ml	Cornstarch - mixed with 1 T.
1/2 cup	31g / 1.1oz	Fresh corn kernels - preferably white (or thawed frozen corn)
1/4 cup	36g / 1.3oz	Finely chopped red bell - pepper
1 cup	93g / 3.3oz	Jalapeno chili - minced (large)
1 tablespoon	15ml	Peeled - grated fresh ginger
3		Scallions - finely chopped

Recipe Instructions

Combine the shrimp, vodka and egg white in a medium bowl. Mix well and refrigerate for 30 minutes.

Heat 1 tbs 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 minutes Add the stock, salt, white pepper and the cornstarch mixture, bring to a boil and cook, stirring occasionally, for 20 minutes, or until the liquid is reduced by half. Strain through a fine sieve; set aside.

Heat the remaining 2 tbs 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 minutes 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 minutes Return shrimp and reserved sauce to the skillet. Stir-fry over medium heat until ingredients are heated through and shrimp are cooked, about 3 minutes Add chopped scallions, toss and serve immediately.

Source:
TOO HOT TAMALES SHOW #TH6106

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