Shrimp with lobster sauce #2
Yield: 4 Servings
Ingredients:
- 16 lg Shrimp
- 2 tb Cornstarch divided
- 1 tb Dry sherry
- 1 tb Water
- 1/2 ts Salt
- 2 tb Peanut or vegetable oil -divided
- 2 Garlic cloves minced
- 1 ts Minced pared ginger root
- 3 oz Cooked ground pork crumbled
- 1 c Diagonally sliced scallions -divided
- 2 Pk instant chicken broth
Instructions:
-and seasoning mix -dissolved in 1 1/2 quarts -hot water divided 1 tb Granulated sugar 1 tb Black bean sauce or oyster -sauce 2 Eggs lightly beaten 2 c Cooked long-grain rice (HOT) 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.
