| 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
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