Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Large shrimp, peeled and
-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

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