Sauteed Shrimp With Corn In Spicy Wine Sauce
Serves: 5
Ally Shanahan
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
47
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Vodka1 large
Egg White (lightly beaten)3 tbsps
Corn Oil1 cup
Sake1.5 cups
Chicken1 tsp
Kosher Salt (coarse or)Directions:
1
Combine the shrimp, vodka and egg white in a medium bowl
2
Mix well and refrigerate for 30 minutes, turning occasionally
3
Heat 1 tablespoon of the oil in a small saucepan
4
Add the garlic and cook over high heat until the ingredients release their flavor, about 1 minute
5
Add the reserved shrimp shells, sake and half the chopped tomatoes
6
Reduce the heat to medium and cook, stirring, for 3 minutes
7
Add the stock, salt, white pepper and cornstarch mixture, bring to a boil, and reduce heat to low and cook for 20 minutes, or until the liquid is reduced by half, stirring occasionally
8
Strain through a fine sieve; set aside the liquid
9
Heat the remaining 2 tablespoons of oil in a large skillet until hot but not smoking
10
Add the shrimp and stir-fry until half cooked, 1 to 2 minutes
11
Remove the shrimp with a slotted spoon; set aside
12
Add the remaining tomatoes, corn, bell pepper, jalapeno pepper and gingerroot to the skillet
13
Cook, stirring occasionally for 2 minutes
14
Return the shrimp and the reserved liquid to the skillet
15
Stir-fry over medium heat until the ingredients are heated through and the shrimp are cooked, about 3 minutes
16
Add the scallions, toss and serve immediately