Shrimp With Lobster Sauce
Published October 9, 1984
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound fresh shrimp
2 tablespoons Chinese black bean (available in Oriental grocery stores)
2 tablespoons peanut oil
½ teaspoon salt, or as desired
1 thin slice ginger, minced
2 or 3 cloves garlic, minced
½ pound ground pork
1 ½ cups chicken stock
¼ teaspoon sugar
1 tablespoon cornstarch mixed with 2 tablespoons water
1 scallion (green and all), chopped
1 egg, beaten
Black pepper to taste
Nutritional analysis per serving (4 servings)
11 grams carbs; 266 milligrams cholesterol; 390 calories; 10 grams monosaturated fat; 4 grams polyunsaturated fat; 6 grams saturated fat; 22 grams fat; 1 gram fiber; 603 milligrams sodium; 38 grams protein; 2 grams sugar
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’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.