{"id":55235,"date":"2025-04-24T21:53:28","date_gmt":"2025-04-24T21:53:28","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=55235"},"modified":"2025-05-10T22:17:21","modified_gmt":"2025-05-10T22:17:21","slug":"shrimp-with-lobster-sauce-2","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2025\/04\/24\/shrimp-with-lobster-sauce-2\/","title":{"rendered":"Shrimp with Lobster Sauce"},"content":{"rendered":"<h4 style=\"text-align: center;\">Yield: 1 to 2<\/h4>\n<h6 style=\"text-align: center;\">Adapted from: Sue &amp; Gambo<\/h6>\n<p>New England style with a brown sauce. Surprise, there is no lobster in this. Once upon a time it was Lobster, but was replaced with shrimp to reduce cost. In New England the sauce is brown because of added soy or dark soy sauce. In the rest of the country it is usually a white sauce.<\/p>\n<p><strong>Shrimp &amp; Marinade:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">lb shrimp<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">egg + 1 egg white<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">pinch of salt<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">pinch white pepper<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">tsp corn starch<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp sesame seed oil<\/span><\/li>\n<\/ul>\n<p><strong>Stir-Fry:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">lb ground pork<\/span><\/li>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">TBS vegetable oil, divided<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp minced ginger<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp minced garlic<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup green onions<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS black bean sauce<\/span><\/li>\n<\/ul>\n<p><strong>Slurry:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS water <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS corn starch<\/span><\/li>\n<\/ul>\n<p><strong>Sauce:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">cups water<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS oyster sauce<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp sugar<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp soy sauce or dark soy sauce<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nMarinating the shrimp:<\/strong><\/p>\n<p>In a bowl add the <strong>shrimp, egg white, salt,<\/strong> 1 pinch <strong>white pepper,<\/strong> 3 tsp <strong>corn starch<\/strong> and 1 tsp <strong>sesame seed oil.<\/strong> Mix everything together well.<\/p>\n<p><strong>Premix Sauce:<\/strong><\/p>\n<p>To a small bowl, add <strong>oyster sauce, sugar, soy sauce,<\/strong> 1 tsp <strong>sesame seed oil,<\/strong> and 1 pinch of <strong>white pepper.<\/strong> Set it aside.<\/p>\n<p><strong>Slurry:<\/strong><\/p>\n<p>In another small bowl, whisk together 1 TBS of <strong>cornstarch<\/strong> and 2 TBS <strong>water.<\/strong> Set it aside.<\/p>\n<p><strong>Stir fry:<\/strong><\/p>\n<p>Add 2 TBS of <strong>oil<\/strong> and add the <strong>pork<\/strong> to the wok and cook on high heat until the <strong>pork<\/strong> is fully cooked all the way through. Set <strong>pork<\/strong> aside.<\/p>\n<p>Next add 2 TBS of <strong>oil<\/strong> and add the <strong>shrimp<\/strong> to the wok and cook on high heat until the <strong>shrimp<\/strong> is cooked through.<\/p>\n<p>Add minced <strong>garlic,<\/strong> minced <strong>ginger,<\/strong> <strong>black bean sauce<\/strong>, <strong>pork, water,<\/strong> and stir-fry for about a minute.<\/p>\n<p>Add the <strong>premix sauce<\/strong> to the wok and bring to a boil.<\/p>\n<p>To thicken the <strong>sauce,<\/strong> slowly add <strong>slurry<\/strong> to your stir-fry until it&#8217;s the desired consistency.<\/p>\n<p>Add <strong>green onions<\/strong> to wok and stir-fry for 30 seconds.<\/p>\n<p><strong>Optional: <\/strong><\/p>\n<p>Slowly pour in the beaten <strong>egg<\/strong> in a thin stream. When it starts to set, transfer the food to a warm serving dish.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 1 to 2 Adapted from: Sue &amp; Gambo New England style with a brown sauce. Surprise, there is no lobster in this. Once upon a time it was Lobster, but was replaced with shrimp to reduce cost. In New England the sauce is brown because of added soy or dark soy sauce. In the rest of the country it is usually a white sauce. Shrimp &amp; Marinade: 1lb shrimp 1egg + 1 egg white 1pinch of salt 1pinch white&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2025\/04\/24\/shrimp-with-lobster-sauce-2\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":55236,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3,18],"tags":[218],"class_list":["post-55235","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asian","category-seafood","tag-shrimp"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2025\/04\/ShrimpLobsterSauce.jpg?fit=624%2C296&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/55235","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=55235"}],"version-history":[{"count":3,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/55235\/revisions"}],"predecessor-version":[{"id":55293,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/55235\/revisions\/55293"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/55236"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=55235"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=55235"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=55235"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}