Sauteed Shrimp With Corn In Spicy Wine Sauce

deveined, shells Reserved 2 tb Vodka 1 ea Lalrge egg white, lightly -beaten 3 tb Corn oil 5 ea 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 ea 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 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