Sauteed Shrimp With Corn In Spicy Wine Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Large shrimp, peeled and deveined, shells
Reserved,
2 tbsp: Vodka,
1 each: Lalrge egg white, lightly beaten
3 tbsp: Corn oil,
5 each: Garlic oils, minced
1 tbsp: Soaked, minced dried shrimp, optional
1/4 cup: Sake,
3 large: Plum tomatoes, peeled and finely chopped
1 1/2 cup: Chicken or shrimp stock,
1 tsp: Coarse or kosher salt,
1/2 tsp: Freshly ground white pepper,
1 tsp: Cornstarch, mixed with 1 T. water
1/2 cup: Fresh corn kernels, preferably white, (or use
Thawed frozen corn),
1/4 cup: Finely chopped red bell pepper,
1 large: Jalapeno chili, minced
1 tbsp: Peeled, grated fresh ginger root
3 each: 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
Source from luhu.jp
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
Source from luhu.jp
Tags
Seafood