Chilled Shrimp With Lobster Butter Food
SHRIMP WITH LOBSTER SAUCE
This Chinese-American dish got its name because the sauce is often used to dress lobster. This is an adaptation of a dish I grew up with. My father used to make this after discovering it at our local American Chinese restaurant. Shrimp and lobster sauce is a similar simplified version of his Chinatown favorite, Lobster Cantonese. His rendition was the addition of ground pork like his Chinatown favorite.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 540, Fat 33 grams, SaturatedFat 8 grams, Cholesterol 329 milligrams, Sodium 944 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 50 grams, Sugar 2 grams
CHILLED SHRIMP WITH LOBSTER BUTTER
This is my cover-band take on a dish served one spring at the restaurant Joe Beef in Montreal, which paired an enormous quantity of chilled steamed Canadian shrimp, bright and sweet, with a tureen of lobster butter. It was a dark and clouded sauce, slightly yellow, slightly green. We dipped and ate - sweet shrimp meat against deep salinity and velvet sauciness - and it was like hearing a hit song for the very first time, addictive from the start. We dipped everything in lobster butter that night. We're still at it now.
Provided by Sam Sifton
Categories dinner, easy, lunch, quick, finger foods, main course
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 2
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.
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