Ginger shrimp soup

Yield: 6 servings

Measure Ingredient
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@...

~or- MAD-SQUAD@...


Recipe by: Eileen Yin Fei Lo

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