Total Calories: 45
1. Wash shrimp. Remove legs, leaving shells intact then devein.
2. Boil water and poach shrimp until pinkish (about 2 minutes) then drain.
3. Combine soy sauce, sherry and salt pour over shrimp and toss. Let stand 1 hour, turning occasionally. Drain, discarding marinade.
4. Mince ginger root and sprinkle over shrimp. Also sprinkle vinegar over. Let stand 30 minutes more, turning occasionally then serve.
NOTE: These shrimp, served in their shells, should be as fresh as possible. In China, live shrimp were used.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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