Shrimp with Lobster Sauce
Ingredients
The shrimp
-
12
ounces
shrimp, peeled and deveined
-
to taste
salt
-
to taste
pepper
The sauce
-
2
tablespoons
avocado oil or other neutral oil
-
1
inch piece
ginger, grated
-
2
cloves
garlic, minced
-
½
tablespoon
cooking sherry
-
1
cup
chicken broth
-
½
cup
frozen peas
-
2
teaspoons
soy sauce
-
¼
teaspoon
sugar
-
1
tablespoon
cornstarch
-
2
tablespoons
water
-
1
egg white, beaten
-
1
scallion, chopped, for garnish
Instructions
- Season the shrimp with salt and pepper and set aside.
- Heat oil in a wok or large pan over medium heat and add ginger and garlic, cooking until fragrant.
- Add the shrimp to the wok and cook until opaque, about 1-3 minutes.
- Stir in cooking sherry, chicken broth, frozen peas, soy sauce, and sugar, and bring to a simmer.
- In a small bowl, mix cornstarch and water to form a slurry and stir it into the shrimp mixture.
- Bring the mixture to a simmer again, then remove from heat and quickly stir in the beaten egg white.
- Serve immediately over warm rice or cauliflower rice, garnished with chopped scallions.
Nutrition Facts (estimated)
Servings
4
Calories
184
Total fat
8g
Total carbohydrates
6g
Total protein
20g
Sodium
1058mg
Cholesterol
214mg
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