Shrimp with Ginger and Wine

Jiumen Xia

Appears in

By Ellen Schrecker

Published 1976

  • About

Flavor: Mild and Gingery — Dinner: Menu

It’s a shame that we can’t catch crayfish in New England, where we now live, for Mrs. Chiang insists that this delicate shrimp dish tastes even better made with crayfish. Szechwan was so far from the sea that salt-water shrimps were unknown there, and the recipes Mrs. Chiang uses for shrimp were originally created by her mother for the crayfish that lived underneath a bridge near the family’s home. However, sh