Recipe courtesy of LeeAnn Chin
Poached Bamboo Shrimp
- Yield: 4 to 5 servings (10 to 12 serv
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 153
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 4
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 26
- Cholesterol
- 214
- Sodium
- 2110
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
Ingredients
1 1/2 pounds *bamboo shrimp
Sauce:
1/2 cup lite soy sauce
1 tablespoon minced garlic
1 teaspoon sesame oil
1/4 teaspoon sugar
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.