By Helen Chin Lui of The Healing Place in Medfield, MA
Cook Time: 10 minutes
Equipment:
If you do not have a steam pot, you can build one by using a cake rack that can fit comfortably into bottom of a large frying pan with a lid, a high dish with a rim (1″ high) or a cake pan that can accomodate the juices that fits in the frying pan.
Ingredients:Layer in a cake pan or dish with rim the following items-
1 lb large or extra large shrimp with shell on
1/2 of thinly sliced lemon place on top of the shimp. With the other half of lemon, squeeze fresh juice over shrimp and dispose.
Sprinkle with top-
2 chopped scillions (white and green parts)
2 teaspoon of thinly sliced fresh ginger (no peeling)
2 tablespoon of small pieces of butter
1 tablespoon of light, or gluten-free soy sauce (depending on taste)
1 teaspoon of hot sauce (optional)
Directions:
On the stove top have about half inch of water boiling in the frying pan. Carefully place pan with shrimp on top of rack, and cover with lid. Cook for about 10 minutes until shrimp turns pink. Do not OVERCOOK or the shrimp will be tough.
The aroma from the shrimp will smell wonderful. Peel the shrimp and serve with rice.
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