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1 x ca. 450 g | Large shrimp, peeled and deveined, shells |
| Reserved |
2 Esslöffel | Vodka |
1 | Lalrge egg white, lightly beaten |
3 Esslöffel | corn oil |
5 | Garlic oils, minced |
1 Esslöffel | Soaked, minced dried shrimp (optional) |
1/4 Tasse | Sake |
3 gross | Plum tomatoes, peeled and finely chopped |
1 1/2 Tasse | Chicken or shrimp stock |
1 Teelöffel | Coarse or kosher salt |
1/2 Teelöffel | white pepper freshly ground |
1 Teelöffel | Cornstarch, mixed with 1 T. water |
1/2 Tasse | Fresh corn kernels, preferably white (or use |
| Thawed frozen corn) |
1/4 Tasse | red bell pepper finely chopped |
1 gross | Jalapeno chili, minced |
1 Esslöffel | Peeled, grated fresh ginger root |
3 | 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
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