Hey Doc

I had this dish many times before in the restaurant. I found the recipe few months age and decided to try to cook it myself. Although it did not taste as good as in my memory but it was pretty close.



Prepare 10 to 15 pieces of size 50/60 Shrimp in shell. Smaller size will cook faster and taste better. Defrost ahead of time if frozen. Place the shrimps in a heat-resist plate.



Get your steamer going, start prepare the seasoning. Slice some ginger roots and green onion, 5 to 6 slices each. A table spoon full of Chinese lycium (the red stuff in the photo). Half cup of rice wine. I prefer using the drinkable rice wine instead of the cooking wine. A pinch of salt. Cook all the above ingredients in a saucepan. Caution: Once the wine heats up, the alcohol starts to evaporate, it may flame up. Don't put it out, let it burn off. Simmer the liquid mix for about 5 minutes on low heat.



When the water is in full boiling, pour the liquid mix over the shrimp, then place the plate in the steamer, steam for 10 minutes. There you have it.