SHRIMP IN RED SAUCE SPANISH STYLE RECIPES

JAPANESE SHRIMP SAUCE I RECIPE | ALLRECIPES

Japanese Shrimp Sauce I Recipe | Allrecipes image

This is the shrimp sauce found in Japanese steakhouses. It is sweet and pinkish-orangish in color. You can substitute fat-free mayo, butter, and 0-calorie sugar, and it still tastes great.

Provided by Lime

Categories Sauces

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 1/4 cups

Number Of Ingredients 6

Ingredients

1 cup mayonnaise
3 tablespoons white sugar
3 tablespoons rice vinegar
2 tablespoons melted butter
¾ teaspoon paprika
⅜ teaspoon garlic powder

Steps:

In a small bowl, combine mayonnaise, white sugar, rice vinegar, melted butter, paprika and garlic powder. Mix well, cover and refrigerate.

Nutrition Facts : Calories 161.4 calories, CarbohydrateContent 3.8 g, CholesterolContent 12.1 mg, FatContent 16.5 g, FiberContent 0.1 g, ProteinContent 0.2 g, SaturatedFatContent 3.4 g, SodiumContent 117.8 mg, SugarContent 3.4 g

SHRIMP WITH LOBSTER SAUCE RECIPE | ALLRECIPES

Shrimp with Lobster Sauce Recipe | Allrecipes image

This is just like you would get at a Cantonese Chinese restaurant. There is no lobster in the sauce. Medium to large shrimp can be used. It is great served over white rice.

Provided by MURF65

Categories Chinese Recipes

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 ½ teaspoons cornstarch
2 teaspoons cooking sherry
1 pound medium shrimp - peeled and deveined
4 tablespoons vegetable oil
2 cloves garlic, minced
¼ pound ground pork
1 cup water
2 tablespoons soy sauce
¼ teaspoon sugar
½ teaspoon salt
1 ½ tablespoons cornstarch
¼ cup cold water
1 egg, beaten

Steps:

In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in the sherry. Add shrimp to the bowl, and toss to coat.
Heat oil in a wok or large skillet over medium-high heat. Add shrimp, and fry until pink, 3 to 5 minutes. Remove shrimp to a plate with a slotted spoon, leaving as much oil in the pan as possible. Add garlic to the hot oil, and fry for a few seconds, then add the ground pork. Cook, stirring constantly until pork is no longer pink.
Combine 1 cup water, soy sauce, sugar and salt; stir into the wok with the pork. Bring to a boil, cover, reduce heat to medium, and simmer for about 2 minutes. Mix together the remaining 1 1 /2 tablespoons of cornstarch and 1/4 cup cold water. Pour into the pan with the pork, and also return shrimp to the pan. Return to a simmer, and quickly stir while drizzling in the beaten egg. Serve hot over rice.

Nutrition Facts : Calories 307.9 calories, CarbohydrateContent 5.2 g, CholesterolContent 237.4 mg, FatContent 19.9 g, FiberContent 0.1 g, ProteinContent 25.7 g, SaturatedFatContent 4.3 g, SodiumContent 989.4 mg, SugarContent 0.3 g

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