Instructions: 1. Shell and devein shrimp.

2. Mince ginger root; then combine with soy sauce and sherry. Add to shrimp and toss. Let stand 10 to 15 minutes, turning occasionally.

3. Transfer shrimp and its marinade to a shallow heatproof dish. Steam over low heat until shrimp turn pink (15 to 20 minutes). See "How-to Section".

VARIATIONS:
1. In step 2, add to the marinade 1/2 teaspoon salt, 1/2 teaspoon sugar and a dash of pepper.

2. Omit step 2. Sprinkle the shrimp instead with 2 tablespoons sherry before steaming. Then season with salt to taste and serve cold.

3. In step 3, add with the shrimp 2 cakes bean curd, sliced or cubed; or 1/2 cup fresh mushrooms and 1/4 cup water chestnuts, both sliced.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.