Shrimp With Lobster Sauce #2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Grains, Meats, Eggs | Chinese | Chinese, Seafood | 4 | Servings |
INGREDIENTS
| 16 | Shrimp | |
| 2 | T | Cornstarch, divided |
| 1 | T | Dry sherry |
| 1 | T | Water |
| 1/2 | t | Salt |
| 2 | T | Peanut or vegetable oil |
| divided | ||
| 2 | Garlic cloves, minced | |
| 1 | t | 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 | T | Granulated sugar |
| 1 | T | Black bean sauce or oyster |
| sauce | ||
| 2 | Eggs, lightly beaten | |
| 2 | c | Cooked long-grain rice, HOT |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 254
Calories From Fat: 33
Total Fat: 3.7g
Cholesterol: 142.3mg
Sodium: 1083.2mg
Potassium: 256.8mg
Carbohydrates: 37.3g
Fiber: 1.7g
Sugar: 3.9g
Protein: 15g