Ingredients Jump to Instructions ↓

  1. 1 pound large shrimp, peeled, deveined and cleaned with salt, shells reserved

  2. 2 tablespoons vodka

  3. 1 large egg white, lightly beaten

  4. 3 tablespoons corn oil

  5. 5 garlic cloves , minced

  6. 1/4 cup sake

  7. 3 large plum tomatoes , peeled and finely chopped

  8. 1 1/2 cups chicken or shrimp stock

  9. 1 teaspoon coarse or kosher salt

  10. 1/2 teaspoon freshly ground white pepper

  11. 1 teaspoon cornstarch , mixed with

  12. 1 tablespoon water

  13. 1/2 cup fresh corn kernels, preferably white or frozen, thawed

  14. 1/4 cup finely chopped red bell pepper

  15. 1 large jalapeno pepper, minced

  16. 1 tablespoon peeled, grated gingerroot

  17. 3 scallions, finely chopped

Instructions Jump to Ingredients ↑

  1. Combine the shrimp , vodka and egg white in a medium bowl. Mix well and refrigerate for 30 minutes, turning occasionally.

  2. Heat 1 tablespoon of the oil in a small saucepan . Add the garlic and cook over high heat until the ingredients release their flavor, about 1 minute. Add the reserved shrimp shells, sake and half the chopped tomatoes. Reduce the heat to medium and cook, stirring, for 3 minutes.

  3. 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. Strain through a fine sieve ; set aside the liquid.

  4. Heat the remaining 2 tablespoons of oil in a large skillet until hot but not smoking. Add the shrimp and stir-fry until half cooked, 1 to 2 minutes. Remove the shrimp with a slotted spoon; set aside.

  5. Add the remaining tomatoes, corn, bell pepper, jalapeno pepper and gingerroot to the skillet. Cook, stirring occasionally for 2 minutes. Return the shrimp and the reserved liquid to the skillet. Stir-fry over medium heat until the ingredients are heated through and the shrimp are cooked, about 3 minutes. Add the scallions , toss and serve immediately.


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