Shrimp With Lobster Sauce

By Robert Farrar Capon

Total Time
About 15 minutes
Rating
4(20)
Comments
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Featured in: WHATEVER THE GARNISH, IT'S INDISPUTABLY SHRIMP

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Ingredients

Yield:4 servings
  • 1pound fresh shrimp
  • 2tablespoons Chinese black bean (available in Oriental grocery stores)
  • 2tablespoons peanut oil
  • ½teaspoon salt, or as desired
  • 1thin slice ginger, minced
  • 2 or 3cloves garlic, minced
  • ½pound ground pork
  • 1½cups chicken stock
  • ¼teaspoon sugar
  • 1tablespoon cornstarch mixed with 2 tablespoons water
  • 1scallion (green and all), chopped
  • 1egg, beaten
  • Black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

394 calories; 22 grams fat; 6 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 38 grams protein; 604 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Shell and devein shrimp. Rinse black bean. Place these and all other ingredients within easy reach of stove.

  2. Step 2

    Heat a wok or large skillet until very hot. Add oil, salt, ginger, garlic and black bean and stir-fry 10 seconds. Add pork and stir-fry 2 minutes. Add shrimp and stir-fry 1 minute. Add chicken stock and sugar and bring to the boil. Thicken with cornstarch solution and stir in scallions. Add black pepper to taste and turn off heat. Add egg, a little at a time, stirring slowly and gently. Serve with rice.

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Ratings

4 out of 5
20 user ratings
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Comments

Liz

I make this very close to as described. I dissolve the cornstarch in sherry instead of water, and marinate the shrimp in a little more sherry/cornstarch mixture while I'm doing the rest of the prep. I also substitute ground turkey for pork, and add a little more ginger and scallion than called for. I love it. Shrimp With Lobster Sauce is one of my all time comfort foods, and this is closer to the Shrimp With Lobster Sauce I ate growing up (New York, 1950s/60s) than any other version I've made.

SpideySense

I’m here to compare NYT Cooking’s version of Shrimp with Lobster Sauce to the one I found in an old folio of recipes from Abraham and Strauss - The Gourmet Kitchen, “culinary consultant: Chef Leonard Klein. It matches almost exactly with the exception of the ginger that is not in the A&S recipe. This is my first time ever cooking or eating shrimp with “lobster sauce”. Sounds like fun. Thanks for the clear instructions!

Liz

I make this very close to as described. I dissolve the cornstarch in sherry instead of water, and marinate the shrimp in a little more sherry/cornstarch mixture while I'm doing the rest of the prep. I also substitute ground turkey for pork, and add a little more ginger and scallion than called for. I love it. Shrimp With Lobster Sauce is one of my all time comfort foods, and this is closer to the Shrimp With Lobster Sauce I ate growing up (New York, 1950s/60s) than any other version I've made.

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