P F Changs Shrimp With Lobster Sauce Recipes

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P F CHANG'S SHRIMP WITH LOBSTER SAUCE



P F Chang's Shrimp With Lobster Sauce image

This is a copycat recipe for P F Chang's Shrimp with Lobster Sauce (Garlic white wine sauce with Chinese black beans, mushrooms, scallions and egg).

Provided by Member 610488

Categories     Pork

Time 35m

Yield 2 serving(s)

Number Of Ingredients 16

1 lb shrimp
1 1/2 teaspoons cornstarch
1 1/2 teaspoons white wine
4 tablespoons vegetable oil
1 garlic clove, minced
1/4 lb ground pork, minced
1/2 cup mushroom, sliced
2 green onions, cut into 1 inch pieces
2 eggs, beaten
1/4 teaspoon salt
2 tablespoons soy sauce
1 tablespoon black bean sauce
1/4 teaspoon sugar
1/2 teaspoon salt
1 cup water
1 1/2 tablespoons cornstarch

Steps:

  • Peel shrimp and devein. Rinse shrimp and mix with cornstarch and white wine in a bowl. Mix sauce ingredients except cornstarch and marinate ground pork for 15 minutes.
  • Add oil in wok and heat over medium-high heat. Stir in shrimp and cook for 4-5 minutes. Remove with a strainer and set aside. Reserve oil.
  • Reheat wok and add garlic. Cook until aromatic (1 minute), then add the mushrooms and the ground pork, stirring constantly until the color of the pork changes (3 minutes).
  • Simmer over medium heat (2 minutes). Combine cornstarch and 1/4 cup water and then add to pork mixture. Add shrimp back into the pork mixture. Cook until heated through (4 minutes).
  • Combine beaten eggs with salt. Clear a space in the pan by pushing everything to the sides and add the beaten egg mixture.
  • Allow to set and then scramble quickly (1 minute). Stir all together and serve hot over rice.

Nutrition Facts : Calories 679.5, Fat 46.4, SaturatedFat 9.8, Cholesterol 512.7, Sodium 3272, Carbohydrate 13.5, Fiber 0.8, Sugar 1.8, Protein 49.6

P F CHANG'S DYNAMITE SHRIMP



P F Chang's Dynamite Shrimp image

Make and share this P F Chang's Dynamite Shrimp recipe from Food.com.

Provided by Member 610488

Categories     Cantonese

Time 35m

Yield 2 serving(s)

Number Of Ingredients 17

2 tablespoons vegetable oil
8 ounces shrimp (buy the #36-40 sized ones)
7 baby carrots, halved lengthwise
1/2 cup water chestnut, sliced
24 snow peas
1 large scallion, white part 1/4-inch minced
1 large garlic clove, minced
2 tablespoons sherry wine
1 1/2 tablespoons sambal chili paste
1/4 teaspoon white pepper
2 teaspoons ground bean sauce
cilantro, chopped (garnish)
1 teaspoon cornstarch blended with 1 ounce water
2 tablespoons soy sauce
2 teaspoons sugar
2 ounces water
2 teaspoons white vinegar

Steps:

  • Assemble sauce ingredients and put aside.
  • Heat a large saute pan, cast iron skillet, or electric wok until smoking. Add oil and baby carrots; saute until the color of carrots brightens. Add shrimp and stir fry until about half way cooked (1 minute). Add water chestnuts, snow peas and garlic. Saute briefly.
  • Add scallions. Add chili paste, ground white pepper, and ground bean sauce. When you smell the "nuttiness" of the ground bean sauce, reduce heat and add sherry.
  • Pour in the sauce mixture and let boil briefly. Add cornstarch slurry and stir until thickened (approximately 30 seconds).
  • Serve along with steamed rice and garnish with cilantro.

Nutrition Facts : Calories 357.3, Fat 15, SaturatedFat 1.9, Cholesterol 142.9, Sodium 1687.8, Carbohydrate 23.4, Fiber 3.6, Sugar 10.2, Protein 19.6

SHRIMP WITH LOBSTER SAUCE



Shrimp with Lobster Sauce image

This is just like you would get at a Cantonese Chinese restaurant. There is no lobster in the sauce. Medium to large shrimp can be used. It is great served over white rice.

Provided by MURF65

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 13

1 ½ teaspoons cornstarch
2 teaspoons cooking sherry
1 pound medium shrimp - peeled and deveined
4 tablespoons vegetable oil
2 cloves garlic, minced
¼ pound ground pork
1 cup water
2 tablespoons soy sauce
¼ teaspoon sugar
½ teaspoon salt
1 ½ tablespoons cornstarch
¼ cup cold water
1 egg, beaten

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.

Nutrition Facts : Calories 307.9 calories, Carbohydrate 5.2 g, Cholesterol 237.4 mg, Fat 19.9 g, Fiber 0.1 g, Protein 25.7 g, SaturatedFat 4.3 g, Sodium 989.4 mg, Sugar 0.3 g

P. F. CHANG'S FIRECRACKER SHRIMP II RECIPE



P. F. Chang's Firecracker Shrimp II Recipe image

Provided by á-170456

Number Of Ingredients 19

FIRECRACKER SAUCE:
8 ounces medium shrimp peeled, deveined
3 tablespoons diced green pepper
3 tablespoons diced yellow onion
10 ounces cooked egg noodles
1 tablespoon minced garlic
3 tablespoons diced red pepper
1 tablespoon diced green onion, white part only
1 tablespoon chili paste
2 tablespoons chili bean sauce/paste
1 cup chicken stock
1/2 cup rice wine
2 tablespoons oyster sauce
1 tablespoon chili paste
SHRIMP MARINADE:
1/2 teaspoon cornstarch
1/4 teaspoon freshly-ground white pepper
2 tablespoons vegetable oil
1 egg white

Steps:

  • Cook noodles until al dente. Shock in generous amounts of ice water, turning by hand to speed chilling. Drain very well. Coat lightly with sesame oil. Heat wok, add 1 teaspoon of oil. Place shrimp into medium hot oil. Slightly undercook. Drain wok, wipe out excess oil. Add noodles to wok and toss with 3 ounces of Firecracker Shrimp Sauce. Mound noodles into a large shallow bowl. Clean wok. Stir-fry garlic and chili paste, add onions and bell peppers, add 6 ounces of Firecracker Shrimp Sauce and toss quickly. Finish with sesame oil. Place shrimp and sauce over noodles. Garnish with cilantro sprigs. This recipe yields 4 servings.

P. F. CHANG'S LEMON PEPPER SHRIMP RECIPE



P. F. Chang's Lemon Pepper Shrimp Recipe image

Provided by á-174942

Number Of Ingredients 12

BLACK PEPPER SAUCE:
1 dozen shrimp peeled, cleaned
Cornstarch or potato starch as needed
Canola oil for frying
1/2 lemon cut thin slices
Assorted vegetables cut thin strips
1 ounce table black pepper
1 ounce garlic
4 ounces tomato ketchup
2 ounces soy sauce
1 1/2 cups chicken stock
3 ounces sugar

Steps:

  • Combine Black Pepper Sauce ingredients and set aside. Lightly coat shrimp with starch. Fry in 3 inches of oil until lightly browned. Make sure the oil is hot before you put the shrimp in. You can test the oil by dropping a piece of green onion into the oil. If the onion bubbles and rises to the surface, the oil is ready. After frying the shrimp, set them aside. In a hot wok, stir-fry your favorite vegetables in approximately 1 tablespoon of oil. Do not overcook. After the vegetables are heated, set them aside. In the same wok, stir-fry the lemon pieces. When the lemon pieces are hot (about 2 minutes), add the shrimp back into the wok. Add as much of the Black Pepper Sauce to the shrimp as you like. Pour the shrimp, lemons and sauce over the vegetables. This recipe yields 4 servings.

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