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Ginger Shrimp Soup

8 oz Large shrimp - (18); shelled, deveined, and washed
4 1/2 tb Shao-Hsing wine or sherry
1/8 ts Freshly-ground white pepper
6 c Seafood stock
1 1/2 c Cold water
1 lg Ginger piece; smashed well
2 Scallions; cut 1/4" pieces on the diagonal

Marinate the shrimp in 1 1/2 tablespoons of Shao-Hsing wine or sherry and white pepper for 30 minutes. As the shrimp marinate, in a large pot place stock, water, and ginger. Cover and bring to a boil over high heat. Leave a small opening at the lid, lower heat and simmer for 30 minutes. Raise heat back to high, add remaining wine, allow to come to a boil. Add shrimp and marinade and stir. Add scallions and mix. When shrimp turn pink and begin to curl the soup is ready. Turn off the heat, transfer to a heated tureen, and serve. This recipe yields 6 servings.

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