Recipe courtesy of LeeAnn Chin
Recipe courtesy of LeeAnn Chin
Show:
My Country, My Kitchen
Episode:
China with Leeann and Katie Chin
Poached Bamboo Shrimp
Getting reviews...
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
- Yield: 4 to 5 servings (10 to 12 serv
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 153
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 26 g
- Cholesterol
- 214 mg
- Sodium
- 2110 mg
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
- Yield: 4 to 5 servings (10 to 12 serv
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 153
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 26 g
- Cholesterol
- 214 mg
- Sodium
- 2110 mg
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.
