Cold Spiced Shrimp
chinese, fish
1/2 lb medium-size raw shrimp
1 tablespoon dry sherry
1 tablespoon minced fresh ginger
1 teaspoon salt
4 whole green onions, finely chopped
1 teaspoon szechwan peppercorns
1 1/2 cup water (more or less)
Wash unshelled shrimp, then place in a small pan. Add ginger, onion, sherry, salt and peppercorns. Barely cover with water. Bring to simmer, then cover and cook just until shrimp turn pink (about 3 to 4 minutes). Chill shrimp in stock, then shell and devein. Return to stock, cover and chill. Drain stock before serving.
Makes 3 servings
Yield: 3 servings