Yield: 6 Servings
1. Wash shrimp. Remove legs, leaving shells intact, then devein.
2. Bring water to a boil. Add salt, then shrimp, and simmer, uncovered, until shrimp turn bright pink (about 4 minutes). Drain, discarding liquid.
3. Let shrimp cool; then shell and devein. Serve cold, with "Dip for Poached Shrimp" (see recipe).
NOTE: Do not overcook, or the shrimp will toughen and dry out.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .