Shrimp And Lobster Sauce Food

SHRIMP WITH LOBSTER SAUCE

Steps:

• Peel and devein the shrimp. Boil 2 cups of water in a large wok and stir in the ground pork. Break up any clumps and cook for about 1 minute, until the pork is no longer pink. Drain the pork in a mesh strainer and give it a quick rinse. This will give you a much clearer, cleaner sauce.
• Wash your wok and place over medium high heat. Add the vegetable oil, garlic, ground pork, and shrimp and stir-fry for 10-20 seconds. Add the wine and stir-fry for another 10 seconds. Add the chicken stock, sesame oil, sugar, salt, and white pepper. Stir in the peas.
• Once the mixture comes to a simmer, stir in the cornstarch slurry a little bit at a time. Let the mixture bubble and thicken. It should be able to coat a spoon, but it shouldn't have a gloopy consistency. If it gets too thick, add a little more chicken stock. If it's too thin, add more slurry.
• Spread the slightly beaten egg and scallion across the mixture and let simmer for 5 seconds. Use your spatula to fold the egg into the sauce with a few strokes. Serve over white rice.

SHRIMP IN LOBSTER SAUCE

Steps:

• Heat the oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, just until fragrant. Crumble in the pork; cook and stir until no longer pink, about 5 minutes. Add the shrimp; cook and stir until pink and opaque.
• Mix in the soy sauce, sugar and green onions. Pour in 2 cups of water, and bring to a boil. Simmer for 3 minutes. Stir together remaining water and cornstarch. Stir into the skillet gently and allow to simmer until thickened. Turn off the heat to ensure a smooth sauce. Stir in the eggs, and serve immediately over rice.

SHRIMP IN LOBSTER SAUCE

Steps:

• In a large bowl, add 2 teaspoons of cornstarch to sherry and toss with shrimp.
• Add oil to a large skillet over medium-high heat and cook the shrimp for 3-5 minutes.
• Remove shrimp from the pan.
• While shrimp is cooking, combine 1 cup water, soy sauce, sugar, salt and remaining cornstarch in a medium bowl.
• Add garlic, carrots and peas and stir well, and cook until fragrant, about 30 seconds.
• Add sauce and simmer for about 2-3 minutes until sauce thickens.
• Stir the sauce quickly while drizzling in beaten egg.
• Add shrimp back to skillet and stir well before serving.

SHRIMP IN LOBSTER SAUCE

Steps:

• While the rice is cooking, make your marinade and marinate the shrimp.
• Just before beginning the cooking process, whisk corn starch into ½ cup of water.
• In a wok on high heat, combine oil, garlic, carrots, frozen peas and rice wine.
• When garlic becomes fragrant, add marinated shrimp, salt, pepper, sugar and water.
• Bring to a boil.
• Push shrimp towards the rim of the wok and add cornstarch mixture.
• Turn off heat.
• Pour egg into wok with a circular motion.
• Mix all ingredients in the wok.
• Serve on a bed of rice, which will take 45 minutes longer to cook than this dish.

SHRIMP AND LOBSTER KEY LIME

Steps:

• In a large saucepan over medium heat, melt the butter. Add shrimp and lobster and saute until the shrimp turns pink, about 2 to 3 minutes (be careful not to overcook). Add the mushrooms and scallions, and saute until just tender, about 2 minutes. Add the Chablis and Key Lime Mix and continue cooking until Key Lime Mix melts and is thoroughly mixed throughout the seafood. Serve over rice.
• In a small bowl, mix all ingredients together.

SHRIMP WITH LOBSTER SAUCE

Steps:

• In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in the sherry. Add shrimp to the bowl, and toss to coat.
• Heat oil in a wok or large skillet over medium-high heat. Add shrimp, and fry until pink, 3 to 5 minutes. Remove shrimp to a plate with a slotted spoon, leaving as much oil in the pan as possible. Add garlic to the hot oil, and fry for a few seconds, then add the ground pork. Cook, stirring constantly until pork is no longer pink.
• Combine 1 cup water, soy sauce, sugar and salt; stir into the wok with the pork. Bring to a boil, cover, reduce heat to medium, and simmer for about 2 minutes. Mix together the remaining 1 1 /2 tablespoons of cornstarch and 1/4 cup cold water. Pour into the pan with the pork, and also return shrimp to the pan. Return to a simmer, and quickly stir while drizzling in the beaten egg. Serve hot over rice.

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.

SHRIMP AND LOBSTER RAVIOLI WITH A LIMONCELLO CREAM SAUCE

Steps:

• The dough comes together really fast when made in a food processor, put the dry ingredients in and pulse, then put wet ingredients down the tube and process until the dough forms a ball. You can also make it by hand. Wrap dough in plastic wrap and let it rest for 20 minutes. This one batch will make about 30 ravioli.
• Pre-cook both lobster and shrimp, then cut into small chunks.
• Add olive oil to saute pan, then add garlic and shallot, cook for a couple of minutes, then add in seafood and parsley, toss til coated, then let it cool down.
• Put the cooled down mixture into a bowl and add in the ricotta and mascarpone
• Roll out your dough and cut into 3 inch circles, brush top with egg wash and place a heaping teaspoon of filling on top.
• Fold dough circle in half, into a half moon, and crimp edge with a fork.Place them onto a sheet pan, ready to boil or to be frozen. Freeze them on sheet pan, individually then place into ziplock bag.
• For the sauce, simmer the limoncello and lemon juice together, or just plain lemon juice, then whisk in the butter until well incorporated, then pour in a little cream for thickness. You're just spooning on the sauce, not drenching it in sauce. You can double this and make more if you desire.

ANGELIC SHRIMP AND LOBSTER

Steps:

• In a large saute pan over medium heat, melt butter and saute garlic and shallots for 2 minutes.
• Add wine, chicken broth, black pepper, and red pepper flakes and bring to a boil over medium-high heat until the liquid starts to reduce.
• Add shrimp and cook about 5 minutes until opaque.
• Add lobster just to heat through.
• Reduce heat to simmer, add cream and turn off heat after 1-2 minutes.
• Meanwhile, cook pasta according to package directions.
• Drain.
• Remove seafood from sauce and set aside.
• Toss pasta with sauce.
• Place seafood on top of pasta, sprinkle with parsley and serve.

ASIAN SHRIMP AND LOBSTER SAUCE

Steps:

• Heat wok.
• Stirfry pork, breaking apart any chunks.
• Add garlic and salt.
• Add soy, oyster sauce and water to pork.
• Cover and boil five minutes.
• Add shrimp and cook until pink and cooked through.
• Thicken mixture with cornstarch slurry.
• Cook until mixture is clear and thick.
• Add green onions and beaten eggs, stirring constantly.

SHRIMP AND LOBSTER SAUCE

Steps:

• Peel shrimp. Make a shallow cut length wise down back of each shrimp; wash out vein. Pat dry with paper towels. Toss shrimp, 1 teaspoons cornstarch, the salt and sesame oil in medium bowl. Cover and refrigerate 30 minutes.
• Mix 1/4 cup broth, 1 teaspoons cornstarch and the soy sauce.
• Heat wok until very hot. Add 1 Tbs. vegetable oil; tilt wok to coat side. Add shrimp; stir fry 3 minutes or until pink. Remove shrimp from wok.
• Heat wok until very hot. Add 2 Tbs. vegetable oil; tilt wok to coat side. Add pork, garlic and gingerroot; stir fry 1 minute.
• Add 1/2 cup broth and wine; heat to boiling. Stir in cornstarch mixture; heat to boiling.
• Gradually pour in eggs over high heat. stirring constantly so eggs form threads. Remove from heat; stir in shrimp. sprinkle with green onions.

CLASSIC SHRIMP WITH LOBSTER SAUCE

Steps:

• Combine the egg white, the 2 teaspoons cornstarch, 1 teaspoon of the salt, 1 teaspoon of the sesame oil and 1/2 teaspoon of the white pepper in a bowl. Rinse and dry the shrimp, add them to the bowl and mix. Refrigerate for 20 minutes.
• Bring 2 cups water to a boil. Remove from heat, add the shrimp mixture and stir vigorously to separate them. When the shrimp turn white, in about 2 minutes, drain them in a colander; discard the liquid.
• Dissolve the remaining cornstarch in 2 tablespoons cold water, and set aside. Combine the ginger, garlic and black beans in a dish. In another dish, combine the wine, soy sauces, sugar, broth and the remaining salt, sesame oil and white pepper.
• Place a wok or skillet over high heat. When it is hot, add the peanut oil, and when it starts to smoke, toss in the ginger mixture, and stir-fry for 30 seconds. Add the pork and stir-fry, breaking it up, until it loses its pinkness, about 2 minutes. Add the wine mixture, and bring to a simmer. Stir in the dissolved cornstarch, then fold in the shrimp, cooking everything for about 1 minute. Slowly pour in the beaten egg in a thin stream. When it starts to set, transfer the food to a warm serving dish.
• Garnish with scallions, and serve.

LOBSTER AND SHRIMP BISQUE

Steps:

• In a saucepan, melt the butter. Stir in the flour. Simmer on low heat, stirring often, until mixture turns golden and has a slightly nutty flavor, about 10 minutes. Set aside to cool.
• In a large soup pot, melt the 1/2 cup butter. Add peppers, onions, garlic, shrimp and lobster. Saute until vegetables are soft and shrimp is just pink. Add white wine, brandy, tomatoes, tomato juice, clam juice, lobster base and heavy cream. Bring just to a simmer. Stir in the hot sauce, salt to taste and about 1/2 cup of the cold roux to the hot stock. For a thicker soup, add more roux as desired. Blend well and simmer for 30 minutes. Stir in the cilantro and serve.

LOBSTER SAUCE

Steps:

• In a hot pan, cook the lobster shells and peppercorns in olive oil until well browned. Add the onion, carrot, and celery and cook until lightly caramelized.
• Add the tomato paste and cook a few more minutes, being careful not to add any more color to the tomato paste. Deglaze with brandy and reduce by 1/2.
• Add paprika, cayenne, roux, star anise, lobster stock, bouquet garni, and fennel, and whisk to incorporate the roux. Simmer covered for 1 hour.
• Strain the sauce, discarding the vegetables. Place lobster shells in a food processor and grind. Return ground shells to the sauce and cook until reduced to sauce consistency. Finish with cold butter whisked into sauce. When butter is incorporated, strain sauce again.
• Serve with roasted fish of your choice.