| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 1 | lb | Shrimp |
| 4 | c | Water |
| 2 | tb | Soy sauce (up to) |
| 6 | tb | Sherry |
| 1/2 | ts | Salt |
| 2 | sl | Fresh ginger root |
| 1 | ts | Vinegar |
INSTRUCTIONS
1. Wash shrimp. Remove legs, leaving shells intact, then devein. 2. Boil water and poach shrimp until pinkish (about 2 minutes), then drain. 3. Combine soy sauce, sherry and salt; pour over shrimp and toss. Let stand 1 hour, turning occasionally. Drain, discarding marinade. 4. Mince ginger root and sprinkle over shrimp. Also sprinkle vinegar over. Let stand 30 minutes more, turning occasionally; then serve. NOTE: These shrimp, served in their shells, should be as fresh as possible. In China, live shrimp were used. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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