Shrimp with lobster sauce recipe

• servings: 3 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

⅖ oz garlic (about 2 large cloves, finely chopped)

¼ oz ginger (about 1.5 tsp, finely chopped)

1 ½ tbsp starch

2 large eggs (gently whisked)

1 lb white shrimp (26-30 counts per pound, peeled and deveined)

1 tbsp avocado oil

A Pinch of coarse salt (or to taste)

A Pinch of white pepper (or to taste)

A Splash Chinese cooking wine (optional, or gluten-free cooking sake)

1 ¼ cups chicken stock

1 ½ tbsp oyster sauce (or 1.5 tbsp soy sauce, or 2.5 tbsp coconut aminos)

1 cup frozen peas and carrots

1 tsp toasted sesame oil

1 bulb scallion (diced)

Directions

Dice and prepare

Prep aromatics, slurry, and eggs: Prepare the garlic and ginger in one bowl. In a second bowl, make a slurry by mixing 1.5 tbsp starch with 2.5 tbsp water. Gently whisk the eggs in a third bowl. Set them all aside.

Prep shrimp

Prep the shrimp: Pat the shrimp dry and butterfly them by making a shallow slit along the back with a small paring knife.

Preheat saute pan

Preheat the pan: Heat a sauté pan or wok over medium heat. Test the heat by holding your palm 2-3 inches (5-7 cm) away; it should feel gently warm.

Saute

Sauté aromatics: Add the oil, garlic, ginger, and a pinch of salt. Sauté for 5-8 seconds.

Gentle sear

Cook the shrimp: Add the shrimp and season with another pinch of salt and white pepper. Sauté over medium heat for about 1 minute. The shrimp should be barely cooked and in translucent light pale pink color.

Deglaze

Add wine: As soon as the shrimp turn pale pink, add a splash of Chinese cooking wine and cook for 10 seconds to let the alcohol evaporate.

Simmer

Add stock and veggies: Pour in the chicken stock, oyster sauce (or your chosen substitute), and frozen peas and carrots. Reduce the heat to medium-low. Cover and bring to a gentle simmer, about 2-3 minutes.

Thicken with slurry: Turn the heat to medium. Stir the slurry again, then pour it into the pan while stirring continuously to thicken the sauce, about 1 minute.

Egg ribbons

Add eggs: Slowly drizzle in the whisked eggs from high up to create egg drops. Let the eggs simmer for a few seconds to set, then gently stir the sauce to break them up.

Serve

Garnish and serve: Turn off the heat. Season with sesame oil and adjust salt or pepper if needed. Garnish with chopped scallions. Serve hot or warm with steamed white rice.

Nutrition

• Calories: 277 kcal
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.03 g
• Cholesterol: 315 mg
• Sodium: 1217 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 2 g
• Total Sugars: 0.3 g
• Protein: 29 g