Sauteed Shrimp with Corn In Spicy Wine Sauce

Ingredients:
• 1 lb Large shrimp, peeled and deveined, shells Reserved
• 2 tb Vodka
• 1 ea Large 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

Directions:
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.