| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Cklive08 | 6 | servings | |
INGREDIENTS
| 8 | oz | Large shrimp – (18); shelled, deveined, |
| And washed | ||
| 4 1/2 | tb | Shao-Hsing wine or sherry |
| 1/8 | ts | Freshly-ground white pepper |
| 6 | c | Seafood stock |
| 1 1/2 | c | Cold water |
| 1 | lg | Ginger piece; smashed well |
| 2 | Scallions; cut 1/4" pieces | |
| On the diagonal |
INSTRUCTIONS
Marinate the shrimp in 1 1/2 tablespoons of Shao-Hsing wine or sherry and white pepper for 30 minutes. As the shrimp marinate, in a large pot place stock, water, and ginger. Cover and bring to a boil over high heat. Leave a small opening at the lid, lower heat and simmer for 30 minutes. Raise heat back to high, add remaining wine, allow to come to a boil. Add shrimp and marinade and stir. Add scallions and mix. When shrimp turn pink and begin to curl the soup is ready. Turn off the heat, transfer to a heated tureen, and serve. This recipe yields 6 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Eileen Yin Fei Lo From the TV FOOD NETWORK - (Show # CL-9138 broadcast 05-28-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-23-1998 Recipe by: Eileen Yin Fei Lo Converted by MM_Buster v2.0l.
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