1 lb shrimp (16/20 ct.) rinsed, with shells left on
Poaching Water 4 C water 1 medium finger fresh ginger, crushed 1/ 2 C Chinese parsley, chopped 2 C white wine 1 C mixture of carrots, onions, and celery, diced juice of 1 lemon 1/ 2 teaspoon cracked pepper 1 teaspoon salt
Dad’s Favorite Dipping Sauce 1/ 2 C shoyu 2 teaspoons sugar 1 teaspoon salad oil 1/ 2 sesame oil 1 teaspoon Chinese parsley, minced 1 Hawaiian chili pepper (optional)
Mix poaching water ingredients and bring to a boil. Add shrimp. As soon as it starts to boil again, remove shrimp. Do not over cook. Shrimp are cooked before that curl up, so remove them promptly.
To make dipping sauce, bring shoyu and sugar to a boil. Remove from heat and pour into a dipping bowl. Heat the oil, and then pour into shoyu mixture. Fold in Chinese parsley. If you like it spicy, you can throw in a whole red chili pepper when you heat the oil.