by Helen Chin Lui

As a child I remembered fondly that my dad, Thomas Shee Fun Chin, making this dish of Steamed Shrimp with Ginger and Lemon for our family. This dish is quick to make and very tasty. The only drawback to the dish is that the shrimp is cooked with the shell on. The shell helps to keep the shrimp moist and tender during the cooking process. All you have to do is peeled the shrimp after it is cooked and the cooking juices can be used as a dipping sauce or mix into the accompanying rice. 

My dad was a fabulous cook. He was a man of few words, but his creative expression came through the love of making and creating food. One of his memorable dishes he enjoyed making was a roasted chinese style duck. If you go to Chinatown, you will most likely see these roasted ducks hanging from any chinese deli window. My dad would spend hours preparing and watching the duck roast in the oven, similar to a sports fan watching the Red Sox or Patriots game. Dad’s food was always devoured quickly and in appreciation. His cooking DNA was passed to my brothers, sisters, and me. I now see this passion developing in one of my sons. Since the duck recipe is too complicated to replicate, the steamed Shrimp with Ginger and Lemon can be prepared and steamed within a half of hour.

Prep Time: 10 minutes
Cook Time: 10 minutes

Equipment:
If you do not have a steam pot, you can build one by using a cake rack that can fit comfortably into bottom of a large frying pan with a lid, a  high dish with a rim (1″ high) or a cake pan that can accomodate the juices that fits in the frying pan.

Ingredients:
Layer in a cake pan or dish with rim the following items-
1 lb large or extra large shrimp with shell on
1/2 of thinly sliced lemon place on top of the shimp. With the other half of lemon, squeeze fresh juice over shrimp and dispose.
Sprinkle with top-
2 chopped scillions (white and green parts)
2 teaspoon of thinly sliced fresh ginger (no peeling)
2 tablespoon of small pieces of butter
1 tablespoon of light, or gluten-free soy sauce (depending on taste)
1 teaspoon of hot sauce (optional)

On the stove top have about half inch of water boiling in the frying pan. Carefully place pan with shrimp on top of rack, and cover with lid. Cook for about 10 minutes until shrimp turns pink. Do not OVERCOOK or the shrimp will be tough.

The aroma from the shrimp will smell wonderful. Peel the shrimp and serve with rice.