SHRIMP LOBSTER RECIPES
ANGELIC SHRIMP AND LOBSTER RECIPE - FOOD.COM
Make and share this Angelic Shrimp and Lobster recipe from Food.com.
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saute pan over medium heat, melt butter and saute garlic and shallots for 2 minutes.
- Add wine, chicken broth, black pepper, and red pepper flakes and bring to a boil over medium-high heat until the liquid starts to reduce.
- Add shrimp and cook about 5 minutes until opaque.
- Add lobster just to heat through.
- Reduce heat to simmer, add cream and turn off heat after 1-2 minutes.
- Meanwhile, cook pasta according to package directions.
- Drain.
- Remove seafood from sauce and set aside.
- Toss pasta with sauce.
- Place seafood on top of pasta, sprinkle with parsley and serve.
Nutrition Facts : Calories 944.9, FatContent 28.8, SaturatedFatContent 14.3, CholesterolContent 370.9, SodiumContent 1500.6, CarbohydrateContent 106.5, FiberContent 10.6, SugarContent 6.5, ProteinContent 58.3
SHRIMP WITH LOBSTER SAUCE RECIPE | ALLRECIPES
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 World Cuisine Asian Chinese
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 13
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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