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Shrimp with Lobster Sauce #2



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  • Cooking Time: N/A

Shrimp with Lobster Sauce #2

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

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.


Ingredients:

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)

Serves:

4 Servings

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