Yield: 6 servings
|8 ounces||Large shrimp - (18); shelled, deveined,|
|\N \N||And washed|
|4½ tablespoon||Shao-Hsing wine or sherry|
|⅛ teaspoon||Freshly-ground white pepper|
|6 cups||Seafood stock|
|1½ cup||Cold water|
|1 large||Ginger piece; smashed well|
|2 \N||Scallions; cut 1/4\" pieces|
|\N \N||On the diagonal|
Marinate the shrimp in 1½ 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 - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Eileen Yin Fei Lo
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