SHRIMP HOT AND SOUR ENJOY DAN:

                  HOT AND SOUR SHRIMP SOUP by CHEF DAN:

Serves 4-6

 

INGREDIENTS:

1 pound (in the shell) raw, if frozen soaked in salted cold water until thawed)

4 cup shrimp-shell broth

7 ounces firm tofu

2 cups Shiitake-ya dried mushroom blend

1 tablespoon grape-seed oil

1/4-cornstarch

Kosher salt to taste

1 thumb-size fresh ginger, peeled and smashed

 1/2-can bamboo shoots

3 tablespoon Sun Luck hot chili oil

1/2-cup red wine vinegar

2 eggs lightly beaten

2 tablespoon soy sauce

2 tablespoons sesame oil

2 scallions, thinly sliced on the bias

 

DIRECTIONS:

1.   Peel the shrimp.

2.   Heat 1 tablespoon grape-seed oil in a skillet over medium-high heat.

3.   Add shrimp shells and sauté 2 minutes.

4.   In pot water add shells and bring to a boil, simmer for 20 minutes.

5.   Strain in to another pot and set aside.

6.   Put tofu in a zip-lock bag and freeze for 24 hours.

7.   Remove from freezer and let thaw for 1 hour, cut into 3-X1/4-inch thick.

8.   Wash mushroom and place in boiling water for 10 minutes, drain, cut into bite size pieces, set aside

9.   In a bowl whisk cornstarch in water until smooth, set aside

10.                In the pot with shrimp-shell broth, bring to a boil.

11.                Stir in fresh ginger, mushrooms and cook 1 minute.

12.                 Reduce heat stir in tofu, bamboo shoots, and hot pepper oil.

13.                Cook for 2 minutes, reduce heat and simmer for 2 minutes.

14.                Add shrimp and simmer for 2 more minutes, stir in vinegar.

15.                Stir the cornstarch and slowly add to soup while swirling it in.

16.                Stir until soup thickens; add the eggs the same way.

17.                Stir in the soy sauce, and sesame oil, and remove from heat.

18.                Season with more hot pepper oil or vinegar to achieve hot & sour

19.                Top with scallions.

 

ENJOY DAN:        BON-APPETITE!!