Shrimp with Lobster Sauce

Servings: servings

Calories: 266cal

Season shrimp with garlic salt and pepper to taste.
1 pound large raw shrimp, garlic salt, black pepper
To a mixing bowl add cornstarch, sesame oil, oyster sauce, sugar, chicken base, and water. Whisk until completely combined.
2 Tablespoons cornstarch, 1 1/2 Tablespoons sesame oil, 2 Tablespoons oyster sauce, 1 Tablespoon granulated sugar, 1 Tablespoon Better than Bouillon chicken base, 2 cups water
In a separate mixing bowl whisk eggs.
2 large eggs
Heat olive oil in skillet over medium-high heat until shimmering.
2 Tablespoons olive oil
Add ginger, garlic, and seasoned shrimp. Stir together and add green onion. Cook, tossing frequently, until shrimp turns pink, about 2-3 minutes.
2 teaspoons minced ginger, 1 Tablespoon minced garlic, 1/4 cup chopped green onion
Pour in the chicken base mixture and bring to a boil, cooking for 1-2 minutes.
While gently stirring contents of skillet with a whisk, slowly drizzle in the whisked egg.
Continue cooking, stirring occasionally until thickened.

Author: Chef Antoine Davis

5 from 1 vote

If you are starting with frozen shrimp, be sure to let it thaw before beginning. To thaw shrimp quickly you can place them in a sealed plastic bag and submerge them in a bowl of cold water. Swap the water every 20-30 minutes as needed.
We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, has a more intense flavor, and is easily reconstituted with water. You can certainly use broth or stock instead. Just replace the amount of water in the recipe with stock and omit the base.

Course: Dinner

Cuisine: American, Chinese

Prep Time20

Cook Time20

Total Time40