This recipe is pretty easy to do. It's quick and simple. You just need raw shrimp that is either fresh from the seafood counter or thawed completely. I can usually pick up a pound of headless shrimp from Fubonn in Portland. Sometimes shrimp is on sale for $5-$7/lb. I try to stay in that range. What? No instructions on prepping the shrimp? Why bother. Just unshell and rip off its legs after it's been cooked.
Ingredients
2-3 tbsp fresh ginger, sliced
1-2 lb raw shrimp
1 tbsp Chinese rice wine
4 c filtered water
pinch of sea salt
Directions
Bring water, wine, and ginger to a boil. Process in batches of 10. When the shrimp changes color to light pink, remove from heat and add more raw shrimp. If you need to, remove all the cooked shrimp from the pot and wait for the water to come back up to a boil.
Serve warm.
