Shrimp with lobster sauce #2

4 Servings

Ingredients

Quantity Ingredient
16 larges Shrimp
2 tablespoons Cornstarch, divided
1 tablespoon Dry sherry
1 tablespoon Water
½ teaspoon Salt
2 tablespoons Peanut or vegetable oil, divided
2 Garlic cloves, minced
1 teaspoon Minced pared ginger root
3 ounces Cooked ground pork, crumbled
1 cup Diagonally sliced scallions, divided
2 Pk instant chicken broth and seasoning mix dissolved in 1 1/2 quarts hot water, divided
1 tablespoon Granulated sugar
1 tablespoon Black bean sauce or oyster sauce
2 Eggs, lightly beaten
2 cups Cooked long-grain rice (HOT)

Directions

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 ¾ 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 ¼ cup scallions.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

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