| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| Lobster sauce | ||
| 1/2 | lb | Shrimp |
| 1 | T | Cornstarch |
| 2 | t | Sherry |
| 2 | T | Oil |
| 1/2 | t | Salt |
INSTRUCTIONS
Prepare "Lobster Sauce" (see recipe). Keep warm in pan. Shell, devein and butterfly shrimp. Combine cornstarch and sherry; then add to shrimp and toss to coat. Heat oil. Add salt, then shrimp; stir-fry until pinkish (about 2 minutes). Transfer shrimp to lobster sauce and cook, stirring gently, over low heat to blend flavors (1 to 2 minutes). Serve at once. VARIATION: In step 3, add with the salt 1 garlic clove, crushed; and/or 2 slices fresh ginger root, minced. Stir-fry a few times; then add the shrimp. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 113
Calories From Fat: 67
Total Fat: 7.6g
Cholesterol: 71.4mg
Sodium: 611.9mg
Potassium: 66.4mg
Carbohydrates: 2.5g
Fiber: <1g
Sugar: 0g
Protein: 7.7g