6 medium potatoes
salt to taste
garlic powder to taste
1 tablespoon chopped fresh ginger root
1 teaspoon vegetable oil
2 cloves garlic, minced
1 green bell pepper, chopped
1 tablespoon Worcestershire sauce
1 cup water
1 egg
1 cup chicken broth
1 tablespoon water
3 tablespoons angler cockle vinegar
10 fresh shrimp, peeled and deveined
1/4 cup zesty lemon juice
Bring a medium saucepan of water to a boil in a large saucepan. Add potatoes and cook over low heat until tender but still crisp, about 15 minutes. Drain, cool and set aside.
In a small bowl, thoroughly rinse buttermilk.
Lightly butter oil and 3 tablespoons vinegar in large skillet. Sprinkle ginger over potatoes, then lightly press in garlic powder. Transfer shrimp to pan with ginger and garlic powder. Sprinkle with Worcestershire sauce and place in pan. Put bottom of pan on stove burner. Place pan over medium heat; add eggs, chicken broth and vinegar oil. Bring mixture to a slow rolling boil.
Press shrimp into bottom of pot to seal in liquid. When the shrimp cook, drop them into the pot with the sugar mixture. Let simmer, covered, off heat, 10 minutes.
Return pot to low heat. Stir in shrimp, lemon juice and ginger rinses. Cook until well coated and shrimp are pink. Serve wet or dry or mix according to taste.