Cold Spiced Shrimp
Yield
3 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
shrimp
medium |
|
| 1 | tablespoon |
ginger
minced fresh |
|
| 4 | Whole |
scallions, spring or green onions
finely chopped |
*
|
| 1 | tablespoon |
sherry
dry |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
peppercorns
szechwan |
|
| 1 ½ | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
shrimp
medium |
|
| 15 | ml |
ginger
minced fresh |
|
| 4 | Whole |
scallions, spring or green onions
finely chopped |
*
|
| 15 | ml |
sherry
dry |
|
| 5 | ml |
salt
|
|
| 5 | ml |
peppercorns
szechwan |
|
| 355 | ml |
water
|
|
Directions
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.
