Saturday, February 24, 2007

Shrimp in Lobster Sauce - For Bill

This recipe really is for Bill and not just because it's easy. It isn't actually part of my repertoire, but it's my Aunt Rita's recipe, and my cousin Bill and I were discussing it the other night, and I told him I thought I had it written down somewhere. I found it, Bill, so here it is.

½ pound ground pork
1 tablespoon green onion
1 tablespoon chopped carrot
1 tablespoon chopped celery
Salt and pepper
2 tablespoons light vegetable oil (probably should use peanut oil here)
2 pounds raw cleaned shrimp
1 cup chicken stock
1 egg, beaten

Blend together

2 tablespoons cornstarch
2 tablespoons cold water
1 tablespoon soy sauce

In a heavy skillet brown the pork, vegetables, and salt and pepper in hot oil. This will take about 5 minutes. Add shrimp and stir-fry until they turn pink. Add chicken stock, and cook, covered for 10 minutes. Add beaten egg , and stir for two minutes. Add remaining ingredients, which have been well-blended. Stir until thickened. Serve with rice.

Now I know my friend Peggy, the shrimp maven from Charleston, would never let shrimp cook for what will amount to 15 minutes here. So after you try the recipe this way, I would suggest you try it a different way, which would be to add the shrimp at the point that the chicken stock has cooked for 5 minutes. That way the shrimp will only cook for about 8 to 10 minutes total.

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