Revised 2013 May 01
3/4 cup chicken stock
1 1/4 cups water
1/2 stalk celery, chopped
1/2 medium onion, chopped
1/2 teaspoon fish sauce
Thaw and clean the shrimp. Peel if appropriate. Leave the shrimp out for 15 minutes to warm a little
Bring all of the other ingredients to a boil, reduce the heat, and simmer for a few minutes.
Turn off the heat and add the shrimp. They will be cooked in 2 - 4 minutes depending on the size. Unless the shrimp are being used immediately put into another dish chill in an ice water bath and refrigerate.
If the shrimp were peeled prior to cooking then the shells could be added to the pot and simmered gently for half an hour or so to make a nice shrimp stock.
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