Recipe - Sauteed Shrimp With Corn In Spicy Wine Sauce

1 pound Large shrimp, peeled and
deveined, shells
Reserved
2 tablespoon Vodka
1 Lalrge egg white, lightly
beaten
3 tablespoon Corn oil
5 Garlic oils, minced
1 tablespoon Soaked, minced dried shrimp
(optional)
One fourth cup Sake
3 lg Plum tomatoes, peeled and
finely chopped
1 One half cup Chicken or shrimp stock
1 teaspoon Coarse or kosher salt
One half teaspoon Freshly ground white pepper
1 teaspoon Cornstarch, mixed with 1 T.
water
One half cup Fresh corn kernels,
preferably white (or use
Thawed frozen corn)
One fourth cup Finely chopped red bell
pepper
1 lg Jalapeno chili, minced
1 tablespoon Peeled, grated fresh ginger
root
3 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
stirfry until halfcooked, 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. Stirfry 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip