Title: Poached Shrimp W/ham and Bean Curd
Categories: Seafood
Yield: 6 Servings

1/2 lb Shrimp
1/2 c Smoked ham
4 Cakes bean curd
3 c Stock
3 Sprigs Chinese parsley; more
-or less

1. Shell and devein shrimp; dice in 1/2-inch sections. Dice ham and bean
curd in 1/2-inch cubes. Place in a saucepan.

2. Pour stock over. Bring to a boil; then simmer, uncovered, until shrimp
turn bright pink.

3. Serve hot, in a deep bowl, garnished with Chinese parsley.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.