Name: Sauteed Shrimp with Corn in Spicy Wine Sauce
Ingredients: 1 lb Large shrimp, peeled and deveined, shells; Reserved; 2 tb Vodka; 1 Lalrge egg white, lightly beaten; 3 tb Corn oil; 5 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 ts Coarse or kosher salt; 1/2 ts Freshly ground white pepper; 1 ts 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 Scallions, finely chopped; Combine the shrimp, vodka and egg white in

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CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Meats		Seafood, China, Update, Archived	1	Servings

INGREDIENTS

1	lb	Large shrimp, peeled and deveined, shells
		Reserved
2	tb	Vodka
1		Lalrge egg white, lightly beaten
3	tb	Corn oil
5		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	ts	Coarse or kosher salt
1/2	ts	Freshly ground white pepper
1	ts	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		Scallions, finely chopped
		Combine the shrimp, vodka and egg white in

INSTRUCTIONS

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

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