Makes 4 appetizer or two main course servings.
Credits: From The Ultimate Shrimp Book by Bruce Weinstein. HarperCollins Publishers.
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- One 6-inch piece ginger, peeled and sliced into 1/2-inch-thich rounds
- 6 scallions, white part only, cut into quarters
- 6 peeled garlic cloves
- 4 cups water
- 1 cup clam juice
- 1 pound large shrimp (12-15 per pound), peeled, leaving the final segment of the tail shell intact, and deveined
- 2 tablespoons soy sauce
- 1 tablespoon clam juice
- 1 tablespoon black vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon chili oil
- 1 tablespoon sugar
- 1/4 cup choped cilantro
- 1 scallion, minced
- 4 garlic cloves, minced
- 2 celery stalks, cut into 2-inch lengths and julienned
Preparation:
1. To prepare the shrimp, place the ginger, scallions, garlic, water, and the clam juice in a large pot. Place over high heat and bring to a boil. Reduce the heat to low and simmer for 15 minutes.2. Raise the heat to high and bring the broth back to a rolling boil. Add the shrimp, cover the pot, and immediately remove it from the heat. Let stand for 10 minutes. (The shrimp will cook in the hot liquid.)
3. Pour the shrimp and liquid into a large bowl and refrigerate until the shrimp are cold, about 4 hours.
4. To prepare the Szechwan Cold Garlic Sauce, whisk together the soy sauce, clam juice, black vinegar, sesame oil, chili oil, sugar, cilantro, scallion, and garlic in a large bowl. Cover and set aside.
5. To finish the dish, remove the shrimp from the broth with a slotted spoon and blot them dry with paper towels. Place them on a large plate with a lip. Pour the sauce over the shrimp and top them with the celery. Serve immediately.
