Instructions: 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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