Shrimp In Lobster Sauce Recipes

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SHRIMP IN LOBSTER SAUCE



Shrimp in Lobster Sauce image

Shrimp in Lobster Sauce is an easy, budget friendly recipe for Chinese food at home! Stir-fried shrimp, carrots, and frozen peas in a rich garlic sauce.

Provided by Sabrina Snyder

Categories     Dinner

Time 25m

Number Of Ingredients 12

2 tablespoons cornstarch (, divided)
2 teaspoons cooking sherry
1 pound large shrimp (, 13-15 count, peeled and deveined)
1/4 cup vegetable oil
2 cloves garlic (, minced)
1 cup water
2 tablespoons soy sauce
1/4 teaspoon sugar
1/2 teaspoon salt
1 cup peas (, frozen, defrosted and drained)
1 cup carrots (, diced)
1 large egg (, beaten)

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.

Nutrition Facts : Calories 375 kcal, Carbohydrate 10 g, Protein 32 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 347 mg, Sodium 1712 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

SHRIMP WITH LOBSTER SAUCE



Shrimp with Lobster Sauce image

Shrimp with lobster sauce is a classic Chinese takeout-style dish that's very easy to make. Check out this authentic recipe and enjoy it anytime at home!

Provided by Bill

Categories     Fish and Seafood

Time 20m

Number Of Ingredients 14

8 oz. shrimp ((21 size, or about 10 shrimp; 225g))
4 oz. ground pork ((110g))
2 tablespoons vegetable oil
1 clove garlic ((minced))
1 tablespoon Shaoxing wine ((or cooking sherry))
1 1/2 cups low sodium chicken stock
1/2 teaspoon sesame oil
1/4 teaspoon sugar
1/2 teaspoon salt
fresh ground white pepper ((to taste))
½ cup frozen peas
2 tablespoons cornstarch ((mixed into a slurry with 2 tablespoons water))
1 egg ((beaten slightly))
1 scallion ((chopped))

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.

Nutrition Facts : Calories 417 kcal, Carbohydrate 17 g, Protein 18 g, Fat 30 g, SaturatedFat 7 g, Cholesterol 123 mg, Sodium 701 mg, Fiber 2 g, Sugar 3 g, TransFat 0.1 g, UnsaturatedFat 22 g, ServingSize 1 serving

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

SHRIMP WITH LOBSTER SAUCE



Shrimp with Lobster Sauce image

This Chinese-American dish got its name because the sauce is often used to dress lobster. This is an adaptation of a dish I grew up with. My father used to make this after discovering it at our local American Chinese restaurant. Shrimp and lobster sauce is a similar simplified version of his Chinatown favorite, Lobster Cantonese. His rendition was the addition of ground pork like his Chinatown favorite.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 pound large shrimp, peeled and deveined
3 tablespoons soy sauce
2 thin slices fresh ginger
1/4 teaspoon ground white pepper
3 tablespoons vegetable oil
1 pound ground pork
2 cloves garlic, minced
3 cups low-sodium chicken broth
2 tablespoons cornstarch
2 large eggs, beaten
1 cup frozen peas, thawed
Jasmine rice, for serving

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.

Nutrition Facts : Calories 540, Fat 33 grams, SaturatedFat 8 grams, Cholesterol 329 milligrams, Sodium 944 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 50 grams, Sugar 2 grams

SHRIMP IN LOBSTER SAUCE



Shrimp in Lobster Sauce image

Shrimp is simmered in a pork sauce. This recipe is my Grandmother's version of shrimp in Lobster sauce, it's the best that I know of. Try it out and see for your self, you'll love it.

Provided by SARAHJEAN27

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 5

Number Of Ingredients 11

2 tablespoons vegetable oil
2 cloves garlic, minced
1 pound ground pork
1 pound fresh shrimp, peeled and deveined
2 tablespoons soy sauce
½ teaspoon white sugar
5 green onions, chopped
1 cup water, or as needed
1 tablespoon cornstarch
1 tablespoon cold water
2 eggs, beaten

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.

Nutrition Facts : Calories 376.8 calories, Carbohydrate 4.8 g, Cholesterol 271.3 mg, Fat 22.1 g, Fiber 0.5 g, Protein 37.8 g, SaturatedFat 6.6 g, Sodium 571.7 mg, Sugar 1 g

CLASSIC SHRIMP WITH LOBSTER SAUCE



Classic Shrimp With Lobster Sauce image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 18

1 egg white
2 teaspoons plus 1 tablespoon cornstarch
1 1/2 teaspoons salt
1 tablespoon Asian sesame oil
3/4 teaspoon freshly ground white pepper
1 pound medium shrimp, shelled and deveined
1 1/2 tablespoons minced fresh ginger
2 teaspoons finely chopped garlic
1 1/2 tablespoons coarsely chopped Chinese fermented black beans
1 1/2 tablespoons rice wine or dry sherry
1 tablespoon light (thin) soy sauce
2 teaspoons dark soy sauce
2 teaspoons sugar
1/2 cup low-salt chicken broth
1 1/2 tablespoons peanut oil
1/2 pound fatty ground pork
1 egg, beaten
2 tablespoons finely chopped scallions

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.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 15 grams, Carbohydrate 10 grams, Fat 23 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 7 grams, Sodium 1313 milligrams, Sugar 3 grams, TransFat 0 grams

SHRIMP AND LOBSTER SAUCE



Shrimp and Lobster Sauce image

Shrimp and Lobster Sauce is a seafood tomato-based sauce with two kinds of shellfish, shrimp and lobster tails. It's best served over spaghetti or linguine for an exquisite and mouth-watering seafood dinner.

Provided by 2 sisters recipes

Categories     Seafood Recipes

Number Of Ingredients 11

3 frozen lobster tails - thawed, cleaned, and cut into halves
1 pound of frozen Argentina red shrimp- already cleaned with tails off, rinsed, and drained.
3 Tbsp. salted butter
5 Tbsp. olive oil
2 garlic cloves - diced
3 Tbsp. freshly chopped parsley
1/4 tsp. crushed red pepper flakes
1/4 sea salt
1/2 cup white wine
2 to 3 cups of prepared marinara sauce
1 pound of spaghetti or linguine

Steps:

  • In a large deep skillet, heat olive oil and butter over moderate heat. and add in the diced garlic.
  • First, add in the lobster tails only and cook for a few minutes, turning them every so often, until they turn an opaque white color.
  • Next, add the shrimp to the skillet. Simmer on low heat, turning over the shrimp one by one as they start to turn pink. They will cook quickly.
  • Pour in the white wine, and sprinkle in fresh parsley, sea salt, and crushed red pepper. Simmer for about one minute.
  • Stir in one cup of marinara sauce and simmer for about 3 minutes to flavor the shellfish. Then pour the rest of the marinara sauce into the skillet.
  • Stir to combine the mixture well. Taste, and season with any additional salt, and pepper flakes to your preference. Turn off the heat. Then cover with a lid.
  • Meanwhile, bring a large pot of water to boil. Add 2 teaspoons of salt to the boiling water.
  • Toss in your favorite spaghetti and cook the pasta until al-dente. Drain spaghetti and serve with sauce along with some shrimp and lobster tails on top. Garnish with a sprinkle of freshly chopped parsley and serve immediately.

Nutrition Facts : Calories 587 calories, Carbohydrate 46 grams carbohydrates, Fat 23.9 grams fat, Fiber 2.8 grams fiber, Protein 26 grams protein, ServingSize 1 serving, Sugar 9.3 grams sugar

SHRIMP WITH BLACK BEANS IN LOBSTER SAUCE



Shrimp With Black Beans in Lobster Sauce image

This is my #1 favorite Chinese dish and it has taken me a few years to duplicate the restaurant recipes and then enhanced to my liking. This origins of this recipe comes from the Lobster Cantonese style dish (with Lobster Sauce and a Chinese-American creation) which was popular in Cantonese restaurants in North America around 1950 or so years ago. Then another variation was created using shrimp and this dish was called Shrimp in Lobster Sauce (which uses the same sauce as the Lobster Cantonese dish but no lobster meat is used). These basic recipes contained a white type of sauce and with some green peas and ground pork added. After this still another variation was created and this time using salted fermented black beans in a dark soy sauce and either Lobster or Shrimp was used. Further, for this recipe (and the other above dishes) getting the eggs to "set" on top of the sauce was a challenge since most home ranges can not generate a very high heat (when using a wok) for cooking. However, I was successful in getting the eggs to "Set" properly by using heated sesame oil. That is, getting the eggs to "set" by partially cooking them (slightly runny eggs) and not incorporated them completely into the sauce.

Provided by SkipperSy

Categories     Cantonese

Time 1h

Yield 2 serving(s)

Number Of Ingredients 16

1 lb large shrimp, fresh
4 teaspoons coarse salt
2 tablespoons preserved black beans, fermented (found in Asian markets, food stores)
2 garlic cloves, minced
2 tablespoons ginger, grated
2 tablespoons rice wine
1/4 lb ground pork (1/4 to 1/2 cup)
2 tablespoons soy sauce
3/4 cup chicken stock (Optional, Won Ton or Asian Chicken Powder)
1 tablespoon dark soy sauce
1 tablespoon oyster sauce (no sweetened version, read label on bottle)
3 -4 tablespoons tapioca starch, powder with 3-6 tablespoons water (substitute cornstarch)
2 eggs, slightly beaten with 2 tablespoons water
2 scallions (spring, green onion)
2 tablespoons peanut oil
2 tablespoons sesame oil

Steps:

  • PREPARATION.
  • The shrimp- Remove the shells from the shrimp and devein by cutting a slit along the back of the shrimp (removing the vein), butterfly, place the shrimp in a bowl, add 2 teaspoons of salt, mix and then rinse under cold water, add another 2 teaspoons of salt, mix and then set aside for 15 or more minutes.
  • The salted black beans- Rinse the beans briefly, place in a small bowl, add minced garlic, graded ginger, 1-2 tablespoons rice wine (2 cover) and then set aside to soak for 15 minutes.
  • The ground pork- In a bowl add the ground pork, 1 tablespoon soy sauce, mix and then set aside.
  • The stock- In a bowl add the stock, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, stir and then set aside.
  • The thickening agent- In a small bowl add the tapioca powder (or cornstarch) with water, stir and then set aside.
  • The eggs- In a small bowl add the eggs, with the water, mix lightly and then set aside.
  • The scallions- Wash and clean the scallions and cut at an angle into 1/2 inch pieces, set aside.
  • The sesame oil- In a small frying pan heat 2 tablespoons sesame oil, keep warm and then set aside in the frying pan (to be heated later and used after the eggs are added), as an option see the notes below.
  • COOKING INSTRUCTIONS.
  • In a Teflon pan (or wok) add 1 tablespoons peanut oil and when medium hot add the shrimp, stir-fry until the shrimp turns pink, do not overcook, remove and set aside.
  • Next mash the salted black beans mixture a little, then add 1 tablespoons of oil to a clean Teflon pan (or wok) and when medium hot add the salted black bean mixture, then stir-fry until it starts to release its aroma.
  • Next add the pork mixture and stir-fry until it loses its pink coloring.
  • Next add the stock and stir-fry until boiling.
  • Next re-stir the tapioca powder (or cornstarch), add to the pan and stir-fry to thicken the sauce.
  • Next add the pre-cooked shrimp and cook for about a minute.
  • While the shrimp is re-heating, heat the sesame oil until almost smoking and then set aside (in preparation to add on top of the eggs in order to set).
  • Next add the egg mixture on top of the sauce.
  • Then pour the heated sesame oil on top of the egg mixture to set/cook briefly (eggs should remain somewhat runny and do not stir the eggs into the sauce).
  • Then add the scallions.
  • Finally ladle the shrimp and sauce into a dish and try to retain some of the "set" egg on top for appearance. Serve and enjoy.
  • NOTES:.
  • Instead of using heated sesame oil, do not heat the oil (step # 9, 17) but add to the sauce in step #19 and stir once. Then add the eggs on top and use a cover to let steam "set" cook the eggs. However, this will increase the cooking time and you might overcook the shrimp.
  • Serve with white rice on the side.

SHRIMP IN LOBSTER SAUCE



Shrimp in Lobster Sauce image

You'll note that even though the sauce is called "Lobster Sauce", there is no lobster in the sauce at all. When lobster meat is used in this sauce, it is called "Lobster Cantonese", hence getting the name "Lobster Sauce". Pay no attention to the review by "Crazy Chef Bob". He has the correct name, because he is crazy. This is a DELICIOUS recipe. Try it, you will like it. If you have any questions e-mail me: [email protected]

Provided by Alan Leonetti

Categories     One Dish Meal

Time 1h10m

Yield 2-4 serving(s)

Number Of Ingredients 16

1 lb cooked shrimp (shelled)
3/4 lb ground pork
1 bunch scallion (sliced, only white part)
1/2 teaspoon black bean sauce (optional)
1/2 teaspoon soy sauce (optional)
4 tablespoons cornstarch
2 cups white rice
2 tablespoons cream sherry
1 teaspoon ground ginger
4 tablespoons sesame oil
1 (14 1/2 ounce) can chicken broth
2 teaspoons garlic granules
3 eggs (beaten)
white pepper
2 teaspoons sugar
2 tablespoons leftover peas (optional)

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.

Nutrition Facts : Calories 1928.3, Fat 76.8, SaturatedFat 20.7, Cholesterol 880, Sodium 3057.4, Carbohydrate 186.3, Fiber 8.1, Sugar 8.5, Protein 109.2

SHRIMP WITH LOBSTER SAUCE



Shrimp With Lobster Sauce image

Provided by Robert Farrar Capon

Categories     dinner, main course

Time 15m

Yield 4 servings

Number Of Ingredients 13

1 pound fresh shrimp
2 tablespoons Chinese black bean (available in Oriental grocery stores)
2 tablespoons peanut oil
1/2 teaspoon salt, or as desired
1 thin slice ginger, minced
2 or 3 cloves garlic, minced
1/2 pound ground pork
1 1/2 cups chicken stock
1/4 teaspoon sugar
1 tablespoon cornstarch mixed with 2 tablespoons water
1 scallion (green and all), chopped
1 egg, beaten
Black pepper to taste

Steps:

  • Shell and devein shrimp. Rinse black bean. Place these and all other ingredients within easy reach of stove.
  • Heat a wok or large skillet until very hot. Add oil, salt, ginger, garlic and black bean and stir-fry 10 seconds. Add pork and stir-fry 2 minutes. Add shrimp and stir-fry 1 minute. Add chicken stock and sugar and bring to the boil. Thicken with cornstarch solution and stir in scallions. Add black pepper to taste and turn off heat. Add egg, a little at a time, stirring slowly and gently. Serve with rice.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 14 grams, Carbohydrate 13 grams, Fat 22 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 7 grams, Sodium 820 milligrams, Sugar 2 grams, TransFat 0 grams

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From sueandgambo.com


SHRIMP WITH LOBSTER SAUCE RECIPE - RECIPELAND.COM
stir fry for about 1 minute. add the shrimp and cook until pink. add the oyster sauce and mix. then add the chicken stock. after tablespoon sauce comes to a boil, add some tapioca starch or cornstarch mixed with a little water to thicken. then add the beaten egg to the sauce and mix quickly. garnish with the scalion and also a few drops of ...
From recipeland.com


10 BEST SHRIMP WITH LOBSTER SAUCE RECIPES | YUMMLY
2022-07-05 butter, Old Bay Seasoning, lobster tails, sauce, red onion, salt and 7 more Lobster Ravioli Sauce Tip Buzz lobster meat, shallots, lemon juice, …
From yummly.com


PAUL’S SHRIMP WITH LOBSTER SAUCE | FOODTALK
2020-12-12 Cook, stirring constantly for 2 minutes. Transfer shrimp to a bowl using a slotted spoon. Set aside. Add chicken broth, the remaining oyster sauce, sesame oil, and soy sauce. Bring to a boil. Whisk cornstarch and water in a small bowl …
From foodtalkdaily.com


SHRIMP WITH LOBSTER SAUCE - SIMPLY ASIAN
2020-12-17 Chop and mince garlic cloves. Turn heat on wok to high. Add olive oil and minced garlic. Stir fry for a minute to release garlic aroma and to spread the oil around the wok. Add shrimp and stirfry until shrimp curls and turns bright orange. Add Shaoxing rice wine and stir fry one minute. Add chicken stock and wait for it to bubble.
From simplyasianhome.com


SHRIMP WITH LOBSTER SAUCE: CHINESE TAKEOUT RECIPE – THE WOKS OF …
2022-03-16 2 tablespoons cornstarch ( blend into a slurry with 2 tablespoons urine ); 1 egg ( beaten slenderly ) 1 scallion ( chopped ); Instructions. Peel and devein the runt. Boil 2 cups of body of water in a big wok and stir in the grind pork.
From heyreviewfood.com


EASY HOMEMADE SHRIMP WITH LOBSTER SAUCE WITHOUT PORK
2020-07-20 Once they look plump, drain them and chop the beans finely. After adding the aromatics (chopped green onion and garlic) to the hot oil, add the ground pork and stir continuously to cook. Once the ground pork begins to lose …
From garlicdelight.com


SHRIMP IN LOBSTER SAUCE RECIPE - CHEF MARTIN YAN
Jan 19, 2021 - Recipe Spy presents top recipes for viewers. Recipes include those from famous chefs, restaurants, contest winners and well rated authors. Recipes include those from famous chefs, restaurants, contest winners and well rated authors.
From pinterest.ca


CHINESE SHRIMP WITH LOBSTER SAUCE - TRYCHINESEGOODIES.COM
2022-04-21 Chinese shrimp with lobster sauce is served in white sauce with mild garlic flavor.The taste is naturally sweet (from shrimp, corn and peas), salty and savory. It’s usually served over white rice or egg fried rice.If you want to eat it, sprinkle some white pepper and sesame oil to make it even more delicious.
From trychinesegoodies.com


RED LOBSTER BAY SHRIMP SAUCE RECIPE - SECRET COPYCAT RESTAURANT …
2014-03-15 Simmer until reduced by 1/3. Add seasoning, parsley and sour cream. Simmer 1 minute. Remove from heat and serve over shrimp or other seafood (See Box Below for a Link to Red Lobster Louisiana Lacy's Catfish) or as a dipping sauce for fish, shrimp, fried oysters, onion rings and more .
From secretcopycatrestaurantrecipes.com


SHRIMP IN LOBSTER SAUCE RECIPE - RECIPES.NET
2022-03-23 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 to 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 ...
From recipes.net


THE CHEW: CLINTON KELLY SHRIMP WITH LOBSTER SAUCE RECIPE
Add oil to a saute pan on high heat. Crumble sausage into the pan and brown until it is no longer pink. Add scallion whites, garlic, and ginger to the pan. Stir fry for about two minutes, until aromatic. Add shrimp and cook just until it starts to pink, two to three minutes. Add chicken broth, peas, sugar, and white wine vinegar.
From foodus.com


WHAT IS LOBSTER SAUCE? ⋆ WE WANT THE SAUCE
Now, let’s move on to some recipes for shrimp with lobster sauce. Recipe Option One for Shrimp with Lobster Sauce. 12 oz. (340 g) of raw large shrimp, shelled and deveined; Salt and sugar to taste; 2 tbsp of vegetable oil; 1-inch (2 cm) piece of ginger, peeled and thinly sliced; 2 cloves of garlic, thinly sliced ; ⅓ cup of chicken broth; ½ tbsp of Chinese cooking wine, …
From wewantthesauce.com


SHRIMP IN LOBSTER SAUCE RECIPE - FOOD NEWS
Cook shrimp and lobster, in batches, for 1 to 2 minutes per side, until lightly browned; set aside. To skillet, add wine, garlic, lemon zest, lemon juice, salt, and pepper; cook for 2 minutes. Gradually whisk in butter until melted. Add bell pepper and green onion; cook for 2 minutes. Add lobster and shrimp, and cook for 1 minute, until heated through.
From foodnewsnews.com


SHRIMP WITH LOBSTER SAUCE - GRANNIE FRANNIE'S COOKBOOK
Stir into pork the soy sauce, sugar, sale, pepper, boiling water, and cornstarch mixture; bring to a boil. Reduce heat; simmer, stirring, until thickened and translucent – about 10 minutes. Add de-veined, de-shelled, cleaned shrimp. Cook over low heat until shrimp is done. Be careful to not overcook. (about 5 minutes) In a small bowl, beat ...
From granniefranniecookbook.com


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