Shrimp And Lobster Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Chinese | Sauce | 4 | Servings |
INGREDIENTS
| 1 | lb | Cleaned raw shrimp |
| 1/4 | lb | Ground pork |
| 1 | T | Dry sherry |
| 4 | T | Oil |
| 4 | T | Cornstarch |
| 2 | Ginger root -or- | |
| 1/2 | t | Ginger |
| 2 | Cloves garlic, chopped | |
| 1 | t | Salt |
| 1/4 | t | Msg |
| 1 | Egg, beaten | |
| 2 | T | Soy sauce |
| 1/4 | t | Sugar |
| 1 1/2 | T | Cooked black beans |
| optional |
INSTRUCTIONS
Mix shrimp with 1/2 tablespoon cornstarch and sherry. Set aside. Mix remaining cornstarch in 1/4 cup cold water. In skillet, cook shrimp in oil, stirring constantly, for 2 minutes. Remove. Add ginger, garlic and beans to oil; stir. Add pork, salt, soy sauce, MSG, sugar and 1 cup water. Bring to boil and simmer 2 minutes. Add shrimp and egg; stir well. Serve hot over rice. JOY YOUNG'S CHINESE RESTAURANT MEMPHIS, TN From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, 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: 396
Calories From Fat: 256
Total Fat: 28.7g
Cholesterol: 207.9mg
Sodium: 1745.6mg
Potassium: 241.5mg
Carbohydrates: 11.3g
Fiber: <1g
Sugar: <1g
Protein: 21.1g