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@...
11-23-1998
Recipe by: Eileen Yin Fei Lo
Converted by MM_Buster v2.0l.