Shrimp With Lobster Sauce
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound fresh shrimp
- 2tablespoons Chinese black bean (available in Oriental grocery stores)
- 2tablespoons peanut oil
- ½teaspoon salt, or as desired
- 1thin slice ginger, minced
- 2 or 3cloves garlic, minced
- ½pound ground pork
- 1½cups chicken stock
- ¼teaspoon sugar
- 1tablespoon cornstarch mixed with 2 tablespoons water
- 1scallion (green and all), chopped
- 1egg, beaten
- Black pepper to taste
Nutritional analysis per serving (4 servings)
394 calories; 22 grams fat; 6 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 38 grams protein; 604 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Shell and devein shrimp. Rinse black bean. Place these and all other ingredients within easy reach of stove.
- Step 2
Heat a wok or large skillet until very hot. Add oil, salt, ginger, garlic and black bean and stir-fry 10 seconds. Add pork and stir-fry 2 minutes. Add shrimp and stir-fry 1 minute. Add chicken stock and sugar and bring to the boil. Thicken with cornstarch solution and stir in scallions. Add black pepper to taste and turn off heat. Add egg, a little at a time, stirring slowly and gently. Serve with rice.
Private Notes
Comments
I make this very close to as described. I dissolve the cornstarch in sherry instead of water, and marinate the shrimp in a little more sherry/cornstarch mixture while I'm doing the rest of the prep. I also substitute ground turkey for pork, and add a little more ginger and scallion than called for. I love it. Shrimp With Lobster Sauce is one of my all time comfort foods, and this is closer to the Shrimp With Lobster Sauce I ate growing up (New York, 1950s/60s) than any other version I've made.
I’m here to compare NYT Cooking’s version of Shrimp with Lobster Sauce to the one I found in an old folio of recipes from Abraham and Strauss - The Gourmet Kitchen, “culinary consultant: Chef Leonard Klein. It matches almost exactly with the exception of the ginger that is not in the A&S recipe. This is my first time ever cooking or eating shrimp with “lobster sauce”. Sounds like fun. Thanks for the clear instructions!
I make this very close to as described. I dissolve the cornstarch in sherry instead of water, and marinate the shrimp in a little more sherry/cornstarch mixture while I'm doing the rest of the prep. I also substitute ground turkey for pork, and add a little more ginger and scallion than called for. I love it. Shrimp With Lobster Sauce is one of my all time comfort foods, and this is closer to the Shrimp With Lobster Sauce I ate growing up (New York, 1950s/60s) than any other version I've made.
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