Shrimp In Lobster Sauce Recipes

SHRIMP IN LOBSTER SAUCE

Steps:

• In a large bowl, add 2 teaspoons of cornstarch to sherry and toss with shrimp.
• Add oil to a large skillet over medium-high heat and cook the shrimp for 3-5 minutes.
• Remove shrimp from the pan.
• While shrimp is cooking, combine 1 cup water, soy sauce, sugar, salt and remaining cornstarch in a medium bowl.
• Add garlic, carrots and peas and stir well, and cook until fragrant, about 30 seconds.
• Add sauce and simmer for about 2-3 minutes until sauce thickens.
• Stir the sauce quickly while drizzling in beaten egg.
• Add shrimp back to skillet and stir well before serving.

SHRIMP WITH LOBSTER SAUCE

Steps:

• Peel and devein the shrimp. Boil 2 cups of water in a large wok and stir in the ground pork. Break up any clumps and cook for about 1 minute, until the pork is no longer pink. Drain the pork in a mesh strainer and give it a quick rinse. This will give you a much clearer, cleaner sauce.
• Wash your wok and place over medium high heat. Add the vegetable oil, garlic, ground pork, and shrimp and stir-fry for 10-20 seconds. Add the wine and stir-fry for another 10 seconds. Add the chicken stock, sesame oil, sugar, salt, and white pepper. Stir in the peas.
• Once the mixture comes to a simmer, stir in the cornstarch slurry a little bit at a time. Let the mixture bubble and thicken. It should be able to coat a spoon, but it shouldn't have a gloopy consistency. If it gets too thick, add a little more chicken stock. If it's too thin, add more slurry.
• Spread the slightly beaten egg and scallion across the mixture and let simmer for 5 seconds. Use your spatula to fold the egg into the sauce with a few strokes. Serve over white rice.

SHRIMP IN LOBSTER SAUCE

Steps:

• While the rice is cooking, make your marinade and marinate the shrimp.
• Just before beginning the cooking process, whisk corn starch into ½ cup of water.
• In a wok on high heat, combine oil, garlic, carrots, frozen peas and rice wine.
• When garlic becomes fragrant, add marinated shrimp, salt, pepper, sugar and water.
• Bring to a boil.
• Push shrimp towards the rim of the wok and add cornstarch mixture.
• Turn off heat.
• Pour egg into wok with a circular motion.
• Mix all ingredients in the wok.
• Serve on a bed of rice, which will take 45 minutes longer to cook than this dish.

SHRIMP IN LOBSTER SAUCE

Steps:

• Heat the oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, just until fragrant. Crumble in the pork; cook and stir until no longer pink, about 5 minutes. Add the shrimp; cook and stir until pink and opaque.
• Mix in the soy sauce, sugar and green onions. Pour in 2 cups of water, and bring to a boil. Simmer for 3 minutes. Stir together remaining water and cornstarch. Stir into the skillet gently and allow to simmer until thickened. Turn off the heat to ensure a smooth sauce. Stir in the eggs, and serve immediately over rice.

SHRIMP WITH LOBSTER SAUCE

Steps:

• In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in the sherry. Add shrimp to the bowl, and toss to coat.
• Heat oil in a wok or large skillet over medium-high heat. Add shrimp, and fry until pink, 3 to 5 minutes. Remove shrimp to a plate with a slotted spoon, leaving as much oil in the pan as possible. Add garlic to the hot oil, and fry for a few seconds, then add the ground pork. Cook, stirring constantly until pork is no longer pink.
• Combine 1 cup water, soy sauce, sugar and salt; stir into the wok with the pork. Bring to a boil, cover, reduce heat to medium, and simmer for about 2 minutes. Mix together the remaining 1 1 /2 tablespoons of cornstarch and 1/4 cup cold water. Pour into the pan with the pork, and also return shrimp to the pan. Return to a simmer, and quickly stir while drizzling in the beaten egg. Serve hot over rice.

SHRIMP IN LOBSTER SAUCE

Steps:

• In a medium skillet, sautè the ground pork& scallions.
• Transfer into a saucepan,& add all the other ingredients, except the shrimp, egg, white rice& pepper.
• Bring to a near boil,& then reduce heat to a simmer, constantly stirring until the sauce thickens.
• Once the sauce thickens, add the pepper to taste& also add the shrimp.
• If you're adding peas, add them now.
• Drizzle the beaten eggs over the sauce,& simmer about 5 minutes.
• Serve over a bed of white rice.

CLASSIC SHRIMP WITH LOBSTER SAUCE

Steps:

• Combine the egg white, the 2 teaspoons cornstarch, 1 teaspoon of the salt, 1 teaspoon of the sesame oil and 1/2 teaspoon of the white pepper in a bowl. Rinse and dry the shrimp, add them to the bowl and mix. Refrigerate for 20 minutes.
• Bring 2 cups water to a boil. Remove from heat, add the shrimp mixture and stir vigorously to separate them. When the shrimp turn white, in about 2 minutes, drain them in a colander; discard the liquid.
• Dissolve the remaining cornstarch in 2 tablespoons cold water, and set aside. Combine the ginger, garlic and black beans in a dish. In another dish, combine the wine, soy sauces, sugar, broth and the remaining salt, sesame oil and white pepper.
• Place a wok or skillet over high heat. When it is hot, add the peanut oil, and when it starts to smoke, toss in the ginger mixture, and stir-fry for 30 seconds. Add the pork and stir-fry, breaking it up, until it loses its pinkness, about 2 minutes. Add the wine mixture, and bring to a simmer. Stir in the dissolved cornstarch, then fold in the shrimp, cooking everything for about 1 minute. Slowly pour in the beaten egg in a thin stream. When it starts to set, transfer the food to a warm serving dish.
• Garnish with scallions, and serve.

SHRIMP WITH LOBSTER SAUCE

Steps:

• Heat a large wok or skillet over medium-high heat. Combine the shrimp, soy sauce, ginger and white pepper in a medium bowl.
• Heat the vegetable oil in the wok until shimmering. Add the pork and cook, stirring occasionally and breaking up the meat, until browned and mostly cooked through, about 4 minutes. Add the garlic and cook, stirring, until combined, about 2 minutes.
• Slowly pour 2 3/4 cups chicken broth into the pan; bring to a boil. Reduce the heat and simmer until the sauce is slightly reduced and the pork is cooked through, about 5 minutes.
• Mix the cornstarch and remaining 1/4 cup chicken broth to make a slurry. Slowly stir the mixture into the pan and cook, stirring, until thickened, about 2 minutes. Add the shrimp mixture and the beaten eggs. Cook, stirring occasionally, until the shrimp is cooked through, 4 to 5 minutes. Stir in the peas and remove from the heat. Serve over rice.

LOBSTER IN GARLIC SAUCE

Steps:

• Remove claws and legs from lobster and place in a deep heatproof dish. Remove the tail and slice into small pieces, then add them to the dish.
• Pour garlic and 1/4 cup oil over the lobster. Cover and place on a steaming rack, then steam, 5 to 6 minutes.
• Meanwhile, heat the remaining 1 cup oil to 120 degrees F.
• Remove lobster from steamer. Sprinkle chopped green onions on top, then pour over the hot oil and soy sauce.