Sauteed Shrimp with Corn in Spicy Wine Sauce

1. 1

   Combine the shrimp, vodka and egg white in a medium bowl.

2. 2

   Mix well and refrigerate for 30 minutes, turning occasionally.

3. 3

   Heat 1 tablespoon of the oil in a small saucepan.

4. 4

   Add the garlic and cook over high heat until the ingredients release their flavor, about 1 minute.

5. 5

   Add the reserved shrimp shells, sake and half the chopped tomatoes.

6. 6

   Reduce the heat to medium and cook, stirring, for 3 minutes.

7. 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. 8

   Strain through a fine sieve; set aside the liquid.

9. 9

   Heat the remaining 2 tablespoons of oil in a large skillet until hot but not smoking.

10. 10

    Add the shrimp and stir-fry until half cooked, 1 to 2 minutes.

11. 11

    Remove the shrimp with a slotted spoon; set aside.

12. 12

    Add the remaining tomatoes, corn, bell pepper, jalapeno pepper and gingerroot to the skillet.

13. 13

    Cook, stirring occasionally for 2 minutes.

14. 14

    Return the shrimp and the reserved liquid to the skillet.

15. 15

    Stir-fry over medium heat until the ingredients are heated through and the shrimp are cooked, about 3 minutes.

16. 16

    Add the scallions, toss and serve immediately.

* Per serving · 4 servings · Values may vary.