Side Pannel
Sauteed Shrimp with Corn in Spicy Wine Sauce
Sauteed Shrimp with Corn in Spicy Wine Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood, Chinese
Ingredients List
- 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
Directions
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
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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