Poached Bamboo Shrimp

Poached Bamboo Shrimp

Ingredients:
crustaceans, shrimp, raw (not previously frozen)
soy sauce made from soy (tamari)
spices, garlic powder
oil, sesame, salad or cooking
sugars, granulated

Directions:
Leaving the shell on the shrimp intact, cut the shell lengthwise down the back with scissors or a very sharp knife.
Remove and discard the sand vein.
In a medium bowl, place 2 cups warm water and add 2 teaspoons salt; stir to dissolve.
Place the shrimp in the salt water and swirl.
Leave the shrimp in the salt water for 5 minutes, then rinse with cold water and drain.
Pat dry on paper towels.
Mix sauce ingredients together in a small serving bowl.
Serve with poached shrimp.
Place 2 quarts water in a 4-quart saucepan and cook on high heat until boiling.
Add the shrimp and cook until water comes to a boil again.
Turn off heat and remove shrimp with a slotted spoon to a platter.
Serve with the sauce.
*Bamboo shrimp can be substituted with green shrimp, in the shell.