Sauteed shrimp with corn in spicy wine sauce
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Sauteed shrimp with corn in spicy wine sauce
  Shrimp    Corn    Spicy    Wine    Seafood    Sauces  
Last updated 6/12/2012 1:22:13 AM. Recipe ID 54754. Report a problem with this recipe.
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      Title: Sauteed shrimp with corn in spicy wine sauce
 Categories: Seafood
      Yield: 1 Servings
 
      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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Recipe ID 54754 (Apr 03, 2005)

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