I love shrimp, and this recipe is my own creation. It uses hot pot soup base to dry-braise the shrimp. There is a more complex Chengdu dish called dry-braised shrimp that combines ground pork and pickled vegetables, but this recipe is simpler and easy to make for dinner.
De-vein the shrimp, but leave the shells on. Use a sharp knife or kitchen shears to cut the back of the shell and remove the vein. Leaving the shell on keeps the shrimp moist inside when cooking.
20 shrimp
Peel the potatoes, ginger, garlic, and onion. Remove the leaves from the celery and wash the stalks.