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Sauteed Shrimp with Corn
serves 4

1 pound large shrimp, peeled, deveined and cleaned.Reserve shells
2 tablespoon vodka
1 large egg white, lightly beaten
3 tablespoons corn oil
5 cloves garlic, minced
1 tablespoons dried shrimp, minced and soaked (optional)
1/4 cup sake wine
3 large plum tomatoes, peeled and finely chopped
1 1/2 cups chicken or shrimp stock
1 teaspoon coarse or kosher salt
1 teaspoon corn starch, mixed with 1 tablespoon water
1/2 cup fresh or frozen white corn kernels
1/4 cup finely chopped red bell pepper
1 large jalapeno pepper, minced
1 tablespoon gingerroot, peeled and grated
3 scallions, finely chopped

Combine shrimp, vodka and egg white in a medium bowl. Mix well and
refridgerate for 30 minutes, turning occasionally. Heat 1 tablespoon
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 the chopped tomatoes. Reduce the heat to medium and cook
stirring, for 3 minutes. Add the stock, salt, white pepper and
cornstarch,bring to a boil, reduce the 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.

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,
1-2 minutes. Remove the shrimp with a slotted spoon. Set aside.
Add the remaing 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 cooked, about 3 minutes. Add the scallions, toss and serve

Suggestion: Stuff this in a warm pita with thin slices of cucumber.


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