Shanghai Sauteed Shrimp (上海油爆蝦)

This is a traditional Shanghai dish, using shrimps with shells (of course, deveined).  It's very simple to prepare, yet, delicious and delightful for all occasions.  

Ingredients

1. 1 lb mid-sized (31-40 per pound) shrimps with shells (deveined and uncooked, widely available in all regular markets, in frozen form, in 2-pound bags)
2. Green onions, 1 stalk chopped into 1/2"-1" segments, and 1 stalk minced.
3. Ginger 3-4 slices (no need to mince).
4. Vegetable oil, 4 Tbsp (i.e., 1/4 cup) for initial saute'ing.
5. Seasonings (marinating): rice cooking wine, 2-3 Tbsp; Baking Soda, 1/2 tsp.
6. Seasonings (cooking): soy sauce, 2-3 Tbsp; sugar, 2-3 tsp; ShanoXing Wine (or, regular Rice Cooking wine), 3-4 Tbsp.

Methods

1. Marinate the shrimps for 30-60 minutes (Ingredients 1 & 4). Note- defrost the shrimps, and drain fluid beforehand. Quick Defrosting- Immerse the frozen shrimps in room temperature water for 30 minutes, change water, wait another 30 minutes.
2. Add 4 Tbsp of vegetable oil (i.e., 1/4 cup) into a flat bottom cooking pan, turn on high heat for 1-2 minutes.
3. [High Heat] Drain fluid again from the marinated shrimps. Add the shrimps into the cooking pot, and stir quickly with a spatula for 10-15 seconds, add 3-4 Tbsp of ShaoXing Wine (or regular cooking wine), stir for 5 seconds, and cover the lid for 30--60 seconds.
4. [Medium-High-Heat] Turn the heat down a bit, spread the shrimps to the side of the pot to create a center opening, then place the green onion segments and ginger slices to the center, add  soy sauce (2-3 Tbsp), and sugar, 2-3 tsp, to the center. Stir the center content for 10-15 seconds, and then, mix in all the shrimps from the side. 
5. [High Heat] Turn up the heat, and stir the shrimps for a minute or two, till the shrimps are red, and shiny..
6. Turn off heat, sprinkled minced green onions on top, and serve. The results from our kitchen is at the top of this post.