Shrimp In Mock Lobster Sauce Recipes

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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 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

MOCK LOBSTER



Mock Lobster image

When I want a quick fish dinner, this is the mouthwatering recipe I turn to. My husband and I like the flavor so much that I serve it a couple times a month.-Gloria Jarrett, Loveland, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6

1-1/2 to 2 pounds cod or haddock
1-1/2 teaspoons salt
2 teaspoons seafood seasoning or paprika
3 tablespoons white vinegar
Melted butter
Lemon wedges

Steps:

  • Cut fillets into 2-in. x 2-in. pieces; place in a large skillet. Cover with water. Add salt and seafood seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain. , Cover with cold water. Add vinegar and bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until fish flakes easily with a fork. Drain. Serve with melted butter and lemon.

Nutrition Facts : Calories 82 calories, Fat 1g fat (0 saturated fat), Cholesterol 43mg cholesterol, Sodium 872mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein.

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 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 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 LOBSTER SAUCE JOHN WONG STYLE



Shrimp With Lobster Sauce John Wong Style image

This is a recipe I developed from my memories of this dish at an Indiana restaurant. I would order this with Fried Rice and an Egg Roll. I combined several recipes and have experimented to try to replicate the flavor. This is the result, Lobster sauce is a misnomer as there is no lobster in the dish. It is the name for the style of sauce used on the dish.

Provided by Cooking CF

Categories     Cantonese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs medium shrimp or 1 1/2 lbs large shrimp, peeled and devined
1/3 lb ground pork
2 tablespoons cooking oil
1 tablespoon rice wine (Sake)
2 tablespoons black bean garlic sauce
2 tablespoons soy sauce
1 teaspoon sugar
1/4 teaspoon garlic salt
2 scallions, chopped
3/4 cup chicken stock
1 tablespoon cornstarch
1 tablespoon water
1 egg

Steps:

  • Pour oil into large skillit or wok and heat.
  • When hot saute shrimp stirring constantly for 3 to 4 monutes untill cooked.
  • Add rice wine, stir and remove shrimp to platter.
  • Add black bean garlic paste and pork and sir fry until pork is cooked.
  • Add soy sauce,sugar, garlic salt, stir.
  • Mix cornstarch and chicken broth and add to skillit stirring constantly on medium heat and cook until thickened.
  • Add shrimp, cover, turn heat to low.
  • Mix beaten egg with 1 tablespoon water.
  • When all is heated through and sauce is clear, add beaten eggs in a slow stream, lifting contents gently. Do not stir, let egg cook in clumps as in scrambled eggs. Cover and cook 1 minute or until egg is solid.
  • Transfer to a heated platter and serve with with either white or fried rice.

Nutrition Facts : Calories 339.8, Fat 18.3, SaturatedFat 4.6, Cholesterol 290, Sodium 1572.9, Carbohydrate 7.5, Fiber 0.3, Sugar 2.1, Protein 33.4

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 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

SHRIMP IN LOBSTER-STYLE SAUCE



Shrimp in Lobster-Style Sauce image

This is my version of Madame Wong's "Lobster Cantonese". I came up with this when my husband asked me to cook one of his chinese restaurant favorites, 'shrimp in lobster sauce'. I know it looks like a long list of ingredients and steps but once you have all the ingredients ready, the cooking goes fast.

Provided by Hey Jude

Categories     Pork

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 15

1 lb large shrimp, peeled and deveined
1 garlic clove, minced
1 tablespoon preserved black bean, pounded and soaked in
1 tablespoon water
4 tablespoons oil, divided
1 tablespoon ginger, chopped fine
1 green onion, chopped fine
1/4 lb ground pork
2 tablespoons sherry wine
1 tablespoon light soy sauce
1 cup chicken stock
1 tablespoon cornstarch, dissolved in
2 tablespoons cold water
2 green onions, cut into 1 inch pieces
1 egg, beaten

Steps:

  • Wash shrimp and pat dry.
  • Mix garlic with black bean mixture in a bowl, stir well.
  • Heat 1 T. oil in a wok, add shrimp and stir-fry until color changes and they begin to curl. Remove (shrimp will be cooked again).
  • Heat 1 T. of oil in wok, add black bean mixture and stir-fry for 1 minute. Remove.
  • Heat 2 T. oil in wok, add ginger and scallion and stir-fry until there is an aroma, about 1 minute. Add pork. Stir-fry until color changes. Add 1 T. of sherry, soy sauce, black bean mixture and stock. Bring to a boil.
  • Add shrimp to meat mixture. Add 1 T. sherry. Cover and cook 3 minutes over medium heat.
  • Remove lid. Bring to boil. Thicken gravy with dissolved cornstarch. Season with salt if desired. Add scallions. Slowly pour in beaten egg. Stir-fry about 1 minute.
  • Serve over steamed rice.

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2018-01-12 Add the butter and olive oil to a large sauté pan using medium heat. Once the butter has melted, add the shallots and sauté for 1 minute, then add the garlic. Sauté for another minute, being careful not to burn the garlic. Add the lobster meat, shrimp and the scallops and sauté for another 2 minutes, turning several times.
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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


SHRIMP WITH BLACK BEAN SAUCE - THE WOKS OF LIFE
2021-12-09 Whether you call it Shrimp with Black Bean Sauce or Shrimp with Lobster Sauce, it’s delicious all the same. What is Black Bean Sauce? Chinese “black bean sauce” generally refers to any sauce made with fermented black beans (豆豉 – dòuchǐ in Mandarin or dau-see in Cantonese)— a unique and flavorful ingredient.. Packed with salt and umami, one of my high …
From thewoksoflife.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


RECIPE SHRIMP IN LOBSTER SAUCE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


SHRIMP WITH LOBSTER SAUCE RECIPE - THE SPRUCE EATS
2021-06-16 Make the lobster sauce first, and keep it warm. Run the shrimp under warm running water until thawed. Pat dry with paper towels. Shell and devein if necessary. Marinate the shrimp in the rice wine or sherry, salt and cornstarch for 15 minutes. Heat the wok over medium-high to high heat. Add the oil. When the oil is hot, add the ginger and green ...
From thespruceeats.com


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