4 fresh jumbo shrimp
1/3 c. stock (fish)
1/4 tsp. salt
2 tsp. sugar
2 tbsp. dry sherry or rice wine
1 to 2 tbsp. water
1 tbsp. cornstarch
4 cooked broccoli spears

Remove shrimp shells and veins. Slit each shrimp along the back with a sharp knife. Bring stock to a boil in a medium saute pan. Add shrimp boil 2 minutes. Use a slotted spoon to remove shrimp from pan. Add salt, sugar and sherry/wine to hot stock. In a small bowl, combine water and cornstarch, stir until smooth. Stir cornstarch mixture into stock mixture. Bring to boil. Reduce heat and simmer 2 minutes. Skim foam from surface until surface is clear. Add cooked shrimp; heat through. To serve: arrange in a small dish with broccoli.

Makes 1 serving. NOTE: Multiply ingredients by 4 for 4 servings.