Shrimp with lobster sauce #2
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Shrimp with lobster sauce #2
  Shrimp    Lobster    Chinese    Seafood    Sauces  
Last updated 6/12/2012 1:23:02 AM. Recipe ID 55929. Report a problem with this recipe.
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      Title: Shrimp with lobster sauce #2
 Categories: Chinese, Seafood
      Yield: 4 Servings
 
     16 lg Shrimp
      2 tb Cornstarch, divided
      1 tb Dry sherry
      1 tb Water
    1/2 ts Salt
      2 tb Peanut or vegetable oil,
           -divided
      2    Garlic cloves, minced
      1 ts Minced pared ginger root
      3 oz Cooked ground pork, crumbled
      1 c  Diagonally sliced scallions,
           -divided
      2    Pk instant chicken broth
           -and seasoning mix
           -dissolved in 1 1/2 quarts
           -hot water, divided
      1 tb Granulated sugar
      1 tb Black bean sauce or oyster
           -sauce
      2    Eggs, lightly beaten
      2 c  Cooked long-grain rice (HOT)
 
  Shell and devein shrimp, leaving tail "feathers" on. In large glass or
  stainless-steel bowl combine 1 tablespoon cornstarch with the sherry,
  water and salt, mixing to dissolve cornstarch; add shrimp and toss to
  coat. Let stand at room temperature for 20 minutes. In 12-inch
  nonstick skillet or a wok heat 1 tablespoon oil over high heat; add
  shrimp and sherry mixture and cook, stirring quickly and frequently,
  until shrimp barely turn pink. Remove shrimp from pan and set aside.
  In same pan heat remaining tablespoon oil; add garlic and ginger and
  stir-fry briefly (BE CAREFUL NOT TO BURN). Add pork and stir to
  combine; add 3/4 cup scallions, all but 2 tablespoons dissolved broth
  mix, and the sugar and black bean (or oyster) sauce and bring to a
  boil. Reduce heat to low and return shrimp to pan.
  
  In cup or small bowl dissolve remaining tablespoon cornstarch in
  remaining 2 tablespoons dissolved broth mix; add to shrimp mixture
  and, stirring constantly, return mixture to a boil. Reduce heat and
  let simmer for 1 minute.  Gradually stir in eggs, stirring just until
  eggs have set; remove from heat.  Arrange hot rice on serving plate,
  spoon shrimp mixture onto rice, and sprinkle with remaining 1/4 cup
  scallions.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
 




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Recipe ID 55929 (Apr 03, 2005)

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