Recipe courtesy of LeeAnn Chin
Total:
50 min
Active:
30 min
Yield:
4 to 5 servings (10 to 12 serv

Ingredients

Sauce:

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.

Cook's Note

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

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