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Receta Sauteed Shrimp With Corn In Spicy Wine Sauce
by Global Cookbook

Sauteed Shrimp With Corn In Spicy Wine Sauce
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Ingredientes

  • 1 lb Large shrimp, peeled and deveined, shells
  •     Reserved
  • 2 Tbsp. Vodka
  • 1 x Lalrge egg white, lightly beaten
  • 3 Tbsp. Corn oil
  • 5 x Garlic oils, chopped
  • 1 Tbsp. Soaked, chopped dry shrimp (optional)
  • 1/4 c. Sake
  • 3 lrg Plum tomatoes, peeled and finely minced
  • 1 1/2 c. Chicken or possibly shrimp stock
  • 1 tsp Coarse or possibly kosher salt
  • 1/2 tsp Freshly grnd white pepper
  • 1 tsp Cornstarch, mixed with 1 Tablespoons water
  • 1/2 c. Fresh corn kernels, preferably white (or possibly use Thawed frzn corn)
  • 1/4 c. Finely minced red bell pepper
  • 1 lrg Jalapeno chili, chopped
  • 1 Tbsp. Peeled, grated fresh ginger root
  • 3 x Scallions, finely minced
  •     Combine the shrimp, vodka and egg white in

Direcciones

  1. A medium bowl.Mix well and chill for 30 minutes. Heat 1 Tablespoons of the oil in a small saucepan. Add in the garlic and dry shrimp, if using, and cook over high heat till the ingredients release their flavor, about 1 minute. Add in the reserved shrimp shells, sake, and half of the minced tomatoes. Reduce the heat to medium and cook, stirring, for 3 minutes. Add in the stock, salt, white pepper and the cornstarch mix, bring to a boil and cook, stirring occasionally, for 20 minutes., or possibly till the liquid is reduced by half. Strain through a fine sieve; set aside. Heat the remaining 2 Tablespoons oil in a large skillet till warm but not smoking. Add in the shrimp and marinade, and stir-fry till half-cooked, about 1 to 2 minutes. Remove the shrimp with a slotted spoon; set aside. Add in remaining tomatoes, corn, red bell pepper, jalapeno and ginger to the skillet. Cook, stirring occasionally, for 2 minutes.
  2. Return shrimp and reserved sauce to the skillet. Stir-fry over medium heat till ingredients are heated through and shrimp are cooked, about 3 minutes.
  3. Add in minced scallions, toss and serve immediately. SAUTEED SHRIMP WITH CORN IN SPICY WINE