SHRIMP IN LOBSTER SAUCE
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
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
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
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 AND LOBSTER SAUCE
Make and share this Shrimp and Lobster Sauce recipe from Food.com.
Provided by chia2160
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Peel shrimp. Make a shallow cut length wise down back of each shrimp; wash out vein. Pat dry with paper towels. Toss shrimp, 1 teaspoons cornstarch, the salt and sesame oil in medium bowl. Cover and refrigerate 30 minutes.
- Mix 1/4 cup broth, 1 teaspoons cornstarch and the soy sauce.
- Heat wok until very hot. Add 1 Tbs. vegetable oil; tilt wok to coat side. Add shrimp; stir fry 3 minutes or until pink. Remove shrimp from wok.
- Heat wok until very hot. Add 2 Tbs. vegetable oil; tilt wok to coat side. Add pork, garlic and gingerroot; stir fry 1 minute.
- Add 1/2 cup broth and wine; heat to boiling. Stir in cornstarch mixture; heat to boiling.
- Gradually pour in eggs over high heat. stirring constantly so eggs form threads. Remove from heat; stir in shrimp. sprinkle with green onions.
LOBSTER IN GARLIC SAUCE
Provided by Food Network
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Remove claws and legs from lobster and place in a deep heatproof dish. Remove the tail and slice into small pieces, then add them to the dish.
- Pour garlic and 1/4 cup oil over the lobster. Cover and place on a steaming rack, then steam, 5 to 6 minutes.
- Meanwhile, heat the remaining 1 cup oil to 120 degrees F.
- Remove lobster from steamer. Sprinkle chopped green onions on top, then pour over the hot oil and soy sauce.
LOBSTER SAUCE
Provided by Food Network
Categories condiment
Time 2h10m
Yield 2 cups sauce
Number Of Ingredients 16
Steps:
- In a hot pan, cook the lobster shells and peppercorns in olive oil until well browned. Add the onion, carrot, and celery and cook until lightly caramelized.
- Add the tomato paste and cook a few more minutes, being careful not to add any more color to the tomato paste. Deglaze with brandy and reduce by 1/2.
- Add paprika, cayenne, roux, star anise, lobster stock, bouquet garni, and fennel, and whisk to incorporate the roux. Simmer covered for 1 hour.
- Strain the sauce, discarding the vegetables. Place lobster shells in a food processor and grind. Return ground shells to the sauce and cook until reduced to sauce consistency. Finish with cold butter whisked into sauce. When butter is incorporated, strain sauce again.
- Serve with roasted fish of your choice.
SHRIMP WITH LOBSTER SAUCE
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
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
CLASSIC SHRIMP WITH LOBSTER SAUCE
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 18
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 IN LOBSTER SAUCE
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
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
SHRIMP IN LOBSTER-STYLE SAUCE
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
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.
SHRIMP WITH BLACK BEANS IN LOBSTER SAUCE
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
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.
More about "shrimp in lobster sauce recipes"
SHRIMP IN LOBSTER SAUCE RECIPE BY GADGET.COOK | IFOOD.TV
From ifood.tv
SHRIMP WITH LOBSTER SAUCE, WHAT IS LOBSTER SAUCE ... - YOUTUBE
From youtube.com
CALORIES IN 1 CUP SHRIMP WITH LOBSTER SAUCE - NUTRITION ...
From mydietmealplanner.com
SHRIMP WITH LOBSTER SAUCE: HOW TO MAKE ...
From trychinesegoodies.com
SHRIMP WITH LOBSTER SAUCE RECIPE FOOD NETWORK | DEPORECIPE.CO
From deporecipe.co
SHRIMP, WITH LOBSTER SAUCE, WITHOUT RICE NUTRITION FACTS ...
From eatthismuch.com
SHRIMP WITH BLACK BEANS IN LOBSTER SAUCE RECIPE - FOOD.COM
From pinterest.com
SHRIMP WITH LOBSTER SAUCE - SUNKONG RESTAURANT
From sunkongmalden.com
DIFFERENCE BETWEEN SHRIMP AND PRAWNS — SHRIMP VS. PRAWN
From food52.com
SHRIMP IN LOBSTER SAUCE (CHINESE RECIPE) • OH SNAP! LET'S EAT!
From ohsnapletseat.com
SHRIMP WITH LOBSTER SAUCE (BETTER THAN TAKEOUT) - RASA ...
From rasamalaysia.com
SHRIMP IN LOBSTER SAUCE RECIPE BY TOMMY.GERSHEY | IFOOD.TV
From ifood.tv
LOBSTER SAUCE - WIKIPEDIA
From en.wikipedia.org
SHRIMP WITH LOBSTER SAUCE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
SHRIMP WITH LOBSTER SAUCE – CHINESE FOOD RECIPE
From bbqteacher.com
LOOKING FOR BOSTON-STYLE SHRIMP IN LOBSTER SAUCE ...
From chowhound.com
CHINESE TAKEOUT - SHRIMP WITH LOBSTER SAUCE CALORIES ...
From myfitnesspal.com
THE CHEW: CLINTON KELLY SHRIMP WITH LOBSTER SAUCE RECIPE
From foodus.com
SHRIMP IN OYSTER SAUCE - A TASTY CHINESE SHRIMP RECIPE ...
From greedygourmet.com
10 BEST CHINESE SHRIMP WITH LOBSTER SAUCE RECIPES | YUMMLY
From yummly.com
LOBSTER AND SHRIMP ENCHILADAS - DETOXFOOD.RO
From detoxfood.ro
SHRIMP WITH LOBSTER SAUCE: CHINESE TAKEOUT RECIPE - THE ...
From thewoksoflife.com
QUICK ANSWER: WHAT IS CHINESE LOBSTER SAUCE MADE OF ...
From montalvospirits.com
SHRIMP WITH LOBSTER SAUCE BOWL WITH WHITE RICE NUTRITION ...
From eatthismuch.com
CREAMY SPICY LOBSTER SHRIMP SAUCE RECIPE - SIMPATICO FOODS
From simpaticofoods.com
P.F. CHANG'S SHRIMP WITH LOBSTER SAUCE NUTRITION FACTS
From fastfoodnutrition.org
QUICK ANSWER: WHAT IS LOBSTER SAUCE AT CHINESE RESTAURANT ...
From chinacityop.com
SHRIMP WITH LOBSTER SAUCE - CHINESE FOOD RECIPE - YOUTUBE
From youtube.com
SHRIMP IN LOBSTER SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
SHRIMP IN LOBSTER SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
BEST SHRIMP IN LOBSTER SAUCE RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
SUPER EASY CHINESE SHRIMP IN LOBSTER SAUCE 龙虾糊 CHINESE ...
From youtube.com
SHRIMP IN LOBSTER SAUCE CHINESE FOOD - ALL INFORMATION ...
From therecipes.info
SHRIMP IN LOBSTER SAUCE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
STEIN'S BEST EVER SHRIMP & LOBSTER SAUCE | KNKX PUBLIC RADIO
From knkx.org
SHRIMP WITH LOBSTER SAUCE - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #for-1-or-2 #healthy #very-low-carbs #main-dish #seafood #asian #chinese #easy #low-fat #shrimp #dietary #low-saturated-fat #low-calorie #stir-fry #low-carb #low-in-something #shellfish #number-of-servings #technique
You'll also love