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 t Coarse or kosher salt

1/2 ts Freshly ground white pepper

1 t 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