Shrimp with Lobster Sauce

Name: Shrimp with Lobster Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese-American
Ingredients: 1.5 lbs shrimp, peeled and deveined; 0.5 lb ground pork; 4 eggs, beaten; 2 tbsp tomato paste; 1 cup chicken broth; 3 tbsp soy sauce; 2 tbsp cornstarch; 1/4 cup water; 4 cloves garlic, minced; 1/2 tsp fresh ginger, minced; 3 tbsp vegetable oil; to taste salt and black pepper; 2 scallions, sliced

Tender shrimp in a rich, savory tomato-based sauce with pork and eggs. A decadent Chinese-American classic that's pure comfort.

30 minMediumServes 4280 cal/serving

Chinese-AmericanDinnerStovetopStandard

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Ingredients

1.5 lbs shrimp, peeled and deveined
0.5 lb ground pork
4 eggs, beaten
2 tbsp tomato paste
1 cup chicken broth
3 tbsp soy sauce
2 tbsp cornstarch
1/4 cup water
4 cloves garlic, minced
1/2 tsp fresh ginger, minced
3 tbsp vegetable oil
to taste salt and black pepper
2 scallions, sliced

Instructions

1

Season 1.5 lbs peeled and deveined shrimp with to taste salt and black pepper. Heat 3 tbsp vegetable oil in a large skillet over high heat.
2

Add shrimp and cook for 1-2 minutes per side until starting to turn pink. Transfer to a plate.
3

Add 0.5 lb ground pork to the skillet and cook, breaking it up as it cooks, until browned, about 3-4 minutes.
4

Add 4 cloves minced garlic and 1/2 tsp minced fresh ginger, cook for 30 seconds until fragrant.
5

Stir in 2 tbsp tomato paste and cook for 1 minute.
6

Pour in 1 cup chicken broth and 3 tbsp soy sauce.
7

In a small bowl, mix 2 tbsp cornstarch with 1/4 cup water to create a slurry.
8

Slowly stir the slurry into the simmering sauce until it thickens, about 1-2 minutes.
9

While gently stirring the sauce, slowly drizzle in beaten 4 eggs to create ribbons.
10

Return shrimp to the skillet and cook for 1-2 minutes until cooked through. Internal temperature should reach 120°F.
11

Top with 2 sliced scallions and serve over rice.

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Questions

What internal temperature should Shrimp with Lobster Sauce reach?

For Shrimp with Lobster Sauce, the target internal temperature is 120 F (about 50 C), given in step 10. A probe thermometer removes the guesswork.

Why mix the cornstarch with water first in Shrimp with Lobster Sauce?

Step 7 reads: "In a small bowl, mix 2 tbsp cornstarch with 1/4 cup water to create a slurry." Dry starch clumps the moment it meets hot liquid. The slurry in step 7 disperses it first, and it only thickens once the sauce comes back to a simmer.

What can I use instead of cornstarch in Shrimp with Lobster Sauce?

The entry for Shrimp with Lobster Sauce calls for 2 tbsp cornstarch. In its place: Use twice as much all-purpose flour and cook it a few minutes longer, or the same amount of arrowroot or tapioca starch.

Can I use frozen shrimp instead of shrimp in Shrimp with Lobster Sauce?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Shrimp with Lobster Sauce uses 1.5 lbs shrimp, peeled and deveined.

How many calories are in Shrimp with Lobster Sauce?

One serving (the recipe makes 4) is about 280 calories, with 26 g protein, 14 g carbohydrate and 12 g fat, plus 1 g fiber and 680 mg sodium.

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