 |
Prep Time: 60 Minutes Cook Time: 5 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
This shrimp has a wonderful flavor! This is a recipe I adapted from Nina Simonds' book A Spoonful of Ginger . Prep time includes marinading time. ***Note: there is 2 tablespoons of ginger in this recipe. If ginger is not to your taste, then I suggest you move along :) Ingredients:
3 1/2 tablespoons rice wine or 3 1/2 tablespoons sake |
2 tablespoons finely minced fresh ginger |
1 1/2 tablespoons minced green onions, white part only |
1 tablespoon soy sauce |
2 teaspoons sesame oil |
2 lbs large shrimp, shelled, deveined |
5 -6 leaves blanched cabbage |
1/2 cup chicken broth |
2 tablespoons minced cilantro |
Directions:
1. Combine wine, ginger, onions, soy sauce and sesame oil in a medium bowl.
2. Add shrimp; toss to coat.
3. Cover; refrigerate 30 minutes.
4. Heat 1 inch of water to boil in a large pot.
5. Line steamer tray with blanched cabbage leaves.
6. Arrange shrimp on top, letting marinade cling to them.
7. Carefully lower steamer tray over boiling water; cover.
8. Steam 3-5 minutes, depending on size.
9. Heat broth and cilantro to boil in a small saucepan.
10. Place shrimp in serving bowl.
11. Pour hot broth over shrimp.
12. *Toblanch cabbage leaves, drop in boiling water for about 10 seconds, then rinse under cold water.
13. Drain on paper towels.
|
|