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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 317.7
  • Total Fat: 20.3 g
  • Cholesterol: 220.0 mg
  • Sodium: 745.3 mg
  • Total Carbs: 3.9 g
  • Dietary Fiber: 0.0 g
  • Protein: 30.2 g

View full nutritional breakdown of Shrimp with Lobster Sauce calories by ingredient
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Shrimp with Lobster Sauce

Submitted by: NAPLESNANCY
Shrimp with Lobster Sauce

Introduction

"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 brown rice. I sometimes add broccoli (not included in recipe) to up the nutritional value." "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 brown rice. I sometimes add broccoli (not included in recipe) to up the nutritional value."
Number of Servings: 4

Ingredients

    1 1/2 teaspoons cornstarch
    2 teaspoons cooking sherry
    1 pound medium shrimp - peeled and deveined
    4 tablespoons vegetable oil
    2 cloves garlic, minced
    1/4 pound ground pork
    1 cup chicken stock
    2 tablespoons soy sauce
    1/4 teaspoon sugar
    1/2 teaspoon salt
    1 1/2 tablespoons cornstarch
    1/4 cup cold water
    1 egg, beaten

Directions

1.In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in the sherry. Add shrimp to the bowl, and toss to coat.

2.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.

3.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.


Serving Size: Makes 4 servings of 1 cup each

Number of Servings: 4

Recipe submitted by SparkPeople user NAPLESNANCY.






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