4 Servings

Directions:

Peel shrimp, leave the tail on. De-vein shrimp. Cut a small slit in the middle of the body and push the tail through as shown in video.

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Cut green onion into ½-inch long pieces. Marinate shrimp with green onion, ginger, salt, and wine for 5 minutes. Boil water in steamer, steam shrimp over high heat for 5 minutes.

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What you'll need:

	12	large shrimp
	12	baby bok-choy
	2	cups chicken soup
	3	tablespoons corn oil
	2	teaspoons cornstarch
	1	teaspoon salt
	Ingredients for Step 2 to Marinate Shrimp:
	1	stalk green onion
	2	slices ginger root
	1	teaspoon salt
	1	tablespoon white wine

Directions: (continued)

Bring 3 cups water to boil, scald baby bok-choy in water for 1 minute; remove from heat; flush with cold water; drain. Stir-fry with 3 tablespoons oil. Add 1 cup chicken soup; cook for 2 minutes. Add ½ teaspoon salt. Drain. Arrange cooked baby bok-choy around shrimp as shown.

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Combine 2 tablespoons cornstarch and 2 tablespoons cold water in cup. Mix well.
Bring 1 cup of chicken soup to boil; add ½ teaspoon salt, and cornstarch mixture. Stir until smooth and thickened. Remove from heat, splash over steamed shrimp.

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Serve. Makes 4 servings.