Poached Bamboo Shrimp

Copyright 2001, Leeann Chin, All Rights Reserved
TOTAL TIME: 50 min
Prep: 30 min
Inactive Prep: --
Cook: 20 min
YIELD: 4 to 5 servings (10 to 12 serv
LEVEL:

ingredients

  • 1 1/2 pounds *bamboo shrimp
  • SAUCE:
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      Directions

      Leaving the shell on the shrimp intact, cut the shell lengthwise down the back with scissors or a very sharp knife. Remove and discard the sand vein.

      In a medium bowl, place 2 cups warm water and add 2 teaspoons salt; stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in the salt water for 5 minutes, then rinse with cold water and drain. Pat dry on paper towels.

      Mix sauce ingredients together in a small serving bowl. Serve with poached shrimp.

      Place 2 quarts water in a 4-quart saucepan and cook on high heat until boiling. Add the shrimp and cook until water comes to a boil again. Turn off heat and remove shrimp with a slotted spoon to a platter. Serve with the sauce.

      *Bamboo shrimp can be substituted with green shrimp, in the shell.

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