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1
Combine the shrimp, vodka and egg white in a medium bowl.
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2
Mix well and refrigerate for 30 minutes, turning occasionally.
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3
Heat 1 tablespoon of the oil in a small saucepan.
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4
Add the garlic and cook over high heat until the ingredients release their flavor, about 1 minute.
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5
Add the reserved shrimp shells, sake and half the chopped tomatoes.
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6
Reduce the heat to medium and cook, stirring, for 3 minutes.
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7
Add the stock, salt, white pepper and cornstarch mixture, bring to a boil, and reduce heat to low and cook for 20 minutes, or until the liquid is reduced by half, stirring occasionally.
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8
Strain through a fine sieve; set aside the liquid.
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9
Heat the remaining 2 tablespoons of oil in a large skillet until hot but not smoking.
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10
Add the shrimp and stir-fry until half cooked, 1 to 2 minutes.
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11
Remove the shrimp with a slotted spoon; set aside.
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12
Add the remaining tomatoes, corn, bell pepper, jalapeno pepper and gingerroot to the skillet.
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13
Cook, stirring occasionally for 2 minutes.
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14
Return the shrimp and the reserved liquid to the skillet.
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15
Stir-fry over medium heat until the ingredients are heated through and the shrimp are cooked, about 3 minutes.
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16
Add the scallions, toss and serve immediately.
