Sauteed Shrimp with Corn in a Spicy Wine Sauce

Ingredients
1 lb. shrimp
1-2 Tbs vodka
1 egg white
3 tablespoons corn oil
5 garlic cloves, minced
1/4 c. white wine
14 oz diced tomatoes
1 1/2 c. stock
1 tsp. kosher salt
1/2 tsp. pepper
1 teaspoon cornstarch, mixed with 1 Tbs. water
1/2 c. corn
1/4 c. red pepper, diced small
1 jalapeno pepper, minced
1 Tbs. grated ginger
3 scallions, thinly sliced
Directions
Combine the shrimp, vodka and egg white in a medium bowl. Mix well and refrigerate for at least 30 minutes (can be hours, or overnight), turning occasionally.

Heat 1 tablespoon of the oil in a small saucepan. Add the garlic and cook over high heat until the ingredients release their flavor, about 1 minute. Add the wine and half the chopped tomatoes. Reduce the heat to medium and cook, stirring, for 3 minutes.

Add the stock, salt, white pepper and cornstarch mixture, bring to a boil, and reduce heat to low and cook for 20-30 minutes, or until the liquid is reduced by half, stirring occasionally. Set aside the sauce.

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 to 2 minutes. Remove the shrimp with a slotted spoon; set aside.

Add the remaining tomatoes, corn, bell pepper, jalapeno pepper and ginger to the skillet. Cook, stirring occasionally for 2 minutes. Return the shrimp and the reserved sauce to the skillet. Stir-fry over medium heat until the ingredients are heated through and the shrimp are cooked, about 3 minutes. Add the scallions, toss and serve immediately with rice.