Chilled Shrimp With Lobster Butter Food

SHRIMP WITH LOBSTER SAUCE

Steps:

• Heat a large wok or skillet over medium-high heat. Combine the shrimp, soy sauce, ginger and white pepper in a medium bowl.
• Heat the vegetable oil in the wok until shimmering. Add the pork and cook, stirring occasionally and breaking up the meat, until browned and mostly cooked through, about 4 minutes. Add the garlic and cook, stirring, until combined, about 2 minutes.
• Slowly pour 2 3/4 cups chicken broth into the pan; bring to a boil. Reduce the heat and simmer until the sauce is slightly reduced and the pork is cooked through, about 5 minutes.
• Mix the cornstarch and remaining 1/4 cup chicken broth to make a slurry. Slowly stir the mixture into the pan and cook, stirring, until thickened, about 2 minutes. Add the shrimp mixture and the beaten eggs. Cook, stirring occasionally, until the shrimp is cooked through, 4 to 5 minutes. Stir in the peas and remove from the heat. Serve over rice.

CHILLED SHRIMP WITH LOBSTER BUTTER

Steps:

• Place the shrimp in a large saucepan. Add enough cold water to cover them. Turn the heat to high, and bring the water to a boil. Cover the pan, remove it from the heat and let the shrimp sit for 8 to 10 minutes.
• Drain the shrimp carefully, then place in a large shallow bowl and chill completely. (You can speed the process by placing the shrimp in an ice bath for 10 minutes or so.) Serve with warm lobster butter.