Best 12 Shrimp In Lobster Sauce Recipes

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**Embark on a Culinary Journey with Succulent Shrimp in Lobster Sauce: A Symphony of Flavors**

Prepare to tantalize your taste buds with the delectable dish of Shrimp in Lobster Sauce, a harmonious blend of succulent shrimp enveloped in a rich and flavorful lobster sauce. This culinary masterpiece is a symphony of flavors, textures, and aromas that will leave you craving for more. Dive into a world of seafood indulgence as we present not one, but two tantalizing recipes that showcase the versatility of this dish.

Our first recipe, Classic Shrimp in Lobster Sauce, takes you on a traditional journey of culinary excellence. Plump and juicy shrimp are meticulously sautéed to perfection, then immersed in a velvety lobster sauce crafted from a medley of aromatic vegetables, herbs, and the essence of succulent lobster. This timeless recipe promises an explosion of flavors that will transport you to a seafood haven.

For those seeking a contemporary twist, our second recipe, Creamy Shrimp in Lobster Sauce, offers a delightful fusion of textures and flavors. Tender shrimp are enveloped in a luscious creamy lobster sauce, infused with a symphony of herbs, spices, and a touch of cream. This innovative take on a classic dish will tantalize your palate and leave you utterly satisfied.

Whether you prefer the traditional charm of the Classic Shrimp in Lobster Sauce or the modern elegance of the Creamy Shrimp in Lobster Sauce, both recipes promise an unforgettable culinary experience. Get ready to embark on a journey of seafood delight as we guide you through the steps to create these masterpieces in your own kitchen.

Let's cook with our recipes!

SHRIMP IN LOBSTER SAUCE



Shrimp in Lobster Sauce image

Shrimp in Lobster Sauce is an easy, budget friendly recipe for Chinese food at home! Stir-fried shrimp, carrots, and frozen peas in a rich garlic sauce.

Provided by Sabrina Snyder

Categories     Dinner

Time 25m

Number Of Ingredients 12

2 tablespoons cornstarch (, divided)
2 teaspoons cooking sherry
1 pound large shrimp (, 13-15 count, peeled and deveined)
1/4 cup vegetable oil
2 cloves garlic (, minced)
1 cup water
2 tablespoons soy sauce
1/4 teaspoon sugar
1/2 teaspoon salt
1 cup peas (, frozen, defrosted and drained)
1 cup carrots (, diced)
1 large egg (, beaten)

Steps:

  • In a large bowl, add 2 teaspoons of cornstarch to sherry and toss with shrimp.
  • Add oil to a large skillet over medium-high heat and cook the shrimp for 3-5 minutes.
  • Remove shrimp from the pan.
  • While shrimp is cooking, combine 1 cup water, soy sauce, sugar, salt and remaining cornstarch in a medium bowl.
  • Add garlic, carrots and peas and stir well, and cook until fragrant, about 30 seconds.
  • Add sauce and simmer for about 2-3 minutes until sauce thickens.
  • Stir the sauce quickly while drizzling in beaten egg.
  • Add shrimp back to skillet and stir well before serving.

Nutrition Facts : Calories 375 kcal, Carbohydrate 10 g, Protein 32 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 347 mg, Sodium 1712 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

SHRIMP WITH LOBSTER SAUCE



Shrimp with Lobster Sauce image

Shrimp with lobster sauce is a classic Chinese takeout-style dish that's very easy to make. Check out this authentic recipe and enjoy it anytime at home!

Provided by Bill

Categories     Fish and Seafood

Time 20m

Number Of Ingredients 14

8 oz. shrimp ((21 size, or about 10 shrimp; 225g))
4 oz. ground pork ((110g))
2 tablespoons vegetable oil
1 clove garlic ((minced))
1 tablespoon Shaoxing wine ((or cooking sherry))
1 1/2 cups low sodium chicken stock
1/2 teaspoon sesame oil
1/4 teaspoon sugar
1/2 teaspoon salt
fresh ground white pepper ((to taste))
½ cup frozen peas
2 tablespoons cornstarch ((mixed into a slurry with 2 tablespoons water))
1 egg ((beaten slightly))
1 scallion ((chopped))

Steps:

  • Peel and devein the shrimp. Boil 2 cups of water in a large wok and stir in the ground pork. Break up any clumps and cook for about 1 minute, until the pork is no longer pink. Drain the pork in a mesh strainer and give it a quick rinse. This will give you a much clearer, cleaner sauce.
  • Wash your wok and place over medium high heat. Add the vegetable oil, garlic, ground pork, and shrimp and stir-fry for 10-20 seconds. Add the wine and stir-fry for another 10 seconds. Add the chicken stock, sesame oil, sugar, salt, and white pepper. Stir in the peas.
  • Once the mixture comes to a simmer, stir in the cornstarch slurry a little bit at a time. Let the mixture bubble and thicken. It should be able to coat a spoon, but it shouldn't have a gloopy consistency. If it gets too thick, add a little more chicken stock. If it's too thin, add more slurry.
  • Spread the slightly beaten egg and scallion across the mixture and let simmer for 5 seconds. Use your spatula to fold the egg into the sauce with a few strokes. Serve over white rice.

Nutrition Facts : Calories 417 kcal, Carbohydrate 17 g, Protein 18 g, Fat 30 g, SaturatedFat 7 g, Cholesterol 123 mg, Sodium 701 mg, Fiber 2 g, Sugar 3 g, TransFat 0.1 g, UnsaturatedFat 22 g, ServingSize 1 serving

SHRIMP IN LOBSTER SAUCE



Shrimp in Lobster Sauce image

Shrimp is simmered in a pork sauce. This recipe is my Grandmother's version of shrimp in Lobster sauce, it's the best that I know of. Try it out and see for your self, you'll love it.

Provided by SARAHJEAN27

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 5

Number Of Ingredients 11

2 tablespoons vegetable oil
2 cloves garlic, minced
1 pound ground pork
1 pound fresh shrimp, peeled and deveined
2 tablespoons soy sauce
½ teaspoon white sugar
5 green onions, chopped
1 cup water, or as needed
1 tablespoon cornstarch
1 tablespoon cold water
2 eggs, beaten

Steps:

  • Heat the oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, just until fragrant. Crumble in the pork; cook and stir until no longer pink, about 5 minutes. Add the shrimp; cook and stir until pink and opaque.
  • Mix in the soy sauce, sugar and green onions. Pour in 2 cups of water, and bring to a boil. Simmer for 3 minutes. Stir together remaining water and cornstarch. Stir into the skillet gently and allow to simmer until thickened. Turn off the heat to ensure a smooth sauce. Stir in the eggs, and serve immediately over rice.

Nutrition Facts : Calories 376.8 calories, Carbohydrate 4.8 g, Cholesterol 271.3 mg, Fat 22.1 g, Fiber 0.5 g, Protein 37.8 g, SaturatedFat 6.6 g, Sodium 571.7 mg, Sugar 1 g

SHRIMP WITH LOBSTER SAUCE



Shrimp with Lobster Sauce 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     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 13

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, Carbohydrate 5.2 g, Cholesterol 237.4 mg, Fat 19.9 g, Fiber 0.1 g, Protein 25.7 g, SaturatedFat 4.3 g, Sodium 989.4 mg, Sugar 0.3 g

SHRIMP WITH LOBSTER SAUCE



Shrimp with Lobster Sauce image

This Chinese-American dish got its name because the sauce is often used to dress lobster. This is an adaptation of a dish I grew up with. My father used to make this after discovering it at our local American Chinese restaurant. Shrimp and lobster sauce is a similar simplified version of his Chinatown favorite, Lobster Cantonese. His rendition was the addition of ground pork like his Chinatown favorite.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 pound large shrimp, peeled and deveined
3 tablespoons soy sauce
2 thin slices fresh ginger
1/4 teaspoon ground white pepper
3 tablespoons vegetable oil
1 pound ground pork
2 cloves garlic, minced
3 cups low-sodium chicken broth
2 tablespoons cornstarch
2 large eggs, beaten
1 cup frozen peas, thawed
Jasmine rice, for serving

Steps:

  • Heat a large wok or skillet over medium-high heat. Combine the shrimp, soy sauce, ginger and white pepper in a medium bowl.
  • Heat the vegetable oil in the wok until shimmering. Add the pork and cook, stirring occasionally and breaking up the meat, until browned and mostly cooked through, about 4 minutes. Add the garlic and cook, stirring, until combined, about 2 minutes.
  • Slowly pour 2 3/4 cups chicken broth into the pan; bring to a boil. Reduce the heat and simmer until the sauce is slightly reduced and the pork is cooked through, about 5 minutes.
  • Mix the cornstarch and remaining 1/4 cup chicken broth to make a slurry. Slowly stir the mixture into the pan and cook, stirring, until thickened, about 2 minutes. Add the shrimp mixture and the beaten eggs. Cook, stirring occasionally, until the shrimp is cooked through, 4 to 5 minutes. Stir in the peas and remove from the heat. Serve over rice.

Nutrition Facts : Calories 540, Fat 33 grams, SaturatedFat 8 grams, Cholesterol 329 milligrams, Sodium 944 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 50 grams, Sugar 2 grams

CLASSIC SHRIMP WITH LOBSTER SAUCE



Classic Shrimp With Lobster Sauce image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 18

1 egg white
2 teaspoons plus 1 tablespoon cornstarch
1 1/2 teaspoons salt
1 tablespoon Asian sesame oil
3/4 teaspoon freshly ground white pepper
1 pound medium shrimp, shelled and deveined
1 1/2 tablespoons minced fresh ginger
2 teaspoons finely chopped garlic
1 1/2 tablespoons coarsely chopped Chinese fermented black beans
1 1/2 tablespoons rice wine or dry sherry
1 tablespoon light (thin) soy sauce
2 teaspoons dark soy sauce
2 teaspoons sugar
1/2 cup low-salt chicken broth
1 1/2 tablespoons peanut oil
1/2 pound fatty ground pork
1 egg, beaten
2 tablespoons finely chopped scallions

Steps:

  • Combine the egg white, the 2 teaspoons cornstarch, 1 teaspoon of the salt, 1 teaspoon of the sesame oil and 1/2 teaspoon of the white pepper in a bowl. Rinse and dry the shrimp, add them to the bowl and mix. Refrigerate for 20 minutes.
  • Bring 2 cups water to a boil. Remove from heat, add the shrimp mixture and stir vigorously to separate them. When the shrimp turn white, in about 2 minutes, drain them in a colander; discard the liquid.
  • Dissolve the remaining cornstarch in 2 tablespoons cold water, and set aside. Combine the ginger, garlic and black beans in a dish. In another dish, combine the wine, soy sauces, sugar, broth and the remaining salt, sesame oil and white pepper.
  • Place a wok or skillet over high heat. When it is hot, add the peanut oil, and when it starts to smoke, toss in the ginger mixture, and stir-fry for 30 seconds. Add the pork and stir-fry, breaking it up, until it loses its pinkness, about 2 minutes. Add the wine mixture, and bring to a simmer. Stir in the dissolved cornstarch, then fold in the shrimp, cooking everything for about 1 minute. Slowly pour in the beaten egg in a thin stream. When it starts to set, transfer the food to a warm serving dish.
  • Garnish with scallions, and serve.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 15 grams, Carbohydrate 10 grams, Fat 23 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 7 grams, Sodium 1313 milligrams, Sugar 3 grams, TransFat 0 grams

SHRIMP WITH LOBSTER SAUCE



Shrimp With Lobster Sauce image

Provided by Robert Farrar Capon

Categories     dinner, main course

Time 15m

Yield 4 servings

Number Of Ingredients 13

1 pound fresh shrimp
2 tablespoons Chinese black bean (available in Oriental grocery stores)
2 tablespoons peanut oil
1/2 teaspoon salt, or as desired
1 thin slice ginger, minced
2 or 3 cloves garlic, minced
1/2 pound ground pork
1 1/2 cups chicken stock
1/4 teaspoon sugar
1 tablespoon cornstarch mixed with 2 tablespoons water
1 scallion (green and all), chopped
1 egg, beaten
Black pepper to taste

Steps:

  • Shell and devein shrimp. Rinse black bean. Place these and all other ingredients within easy reach of stove.
  • Heat a wok or large skillet until very hot. Add oil, salt, ginger, garlic and black bean and stir-fry 10 seconds. Add pork and stir-fry 2 minutes. Add shrimp and stir-fry 1 minute. Add chicken stock and sugar and bring to the boil. Thicken with cornstarch solution and stir in scallions. Add black pepper to taste and turn off heat. Add egg, a little at a time, stirring slowly and gently. Serve with rice.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 14 grams, Carbohydrate 13 grams, Fat 22 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 7 grams, Sodium 820 milligrams, Sugar 2 grams, TransFat 0 grams

SHRIMP IN LOBSTER SAUCE



Shrimp in Lobster Sauce image

You'll note that even though the sauce is called "Lobster Sauce", there is no lobster in the sauce at all. When lobster meat is used in this sauce, it is called "Lobster Cantonese", hence getting the name "Lobster Sauce". Pay no attention to the review by "Crazy Chef Bob". He has the correct name, because he is crazy. This is a DELICIOUS recipe. Try it, you will like it. If you have any questions e-mail me: [email protected]

Provided by Alan Leonetti

Categories     One Dish Meal

Time 1h10m

Yield 2-4 serving(s)

Number Of Ingredients 16

1 lb cooked shrimp (shelled)
3/4 lb ground pork
1 bunch scallion (sliced, only white part)
1/2 teaspoon black bean sauce (optional)
1/2 teaspoon soy sauce (optional)
4 tablespoons cornstarch
2 cups white rice
2 tablespoons cream sherry
1 teaspoon ground ginger
4 tablespoons sesame oil
1 (14 1/2 ounce) can chicken broth
2 teaspoons garlic granules
3 eggs (beaten)
white pepper
2 teaspoons sugar
2 tablespoons leftover peas (optional)

Steps:

  • In a medium skillet, sautè the ground pork& scallions.
  • Transfer into a saucepan,& add all the other ingredients, except the shrimp, egg, white rice& pepper.
  • Bring to a near boil,& then reduce heat to a simmer, constantly stirring until the sauce thickens.
  • Once the sauce thickens, add the pepper to taste& also add the shrimp.
  • If you're adding peas, add them now.
  • Drizzle the beaten eggs over the sauce,& simmer about 5 minutes.
  • Serve over a bed of white rice.

Nutrition Facts : Calories 1928.3, Fat 76.8, SaturatedFat 20.7, Cholesterol 880, Sodium 3057.4, Carbohydrate 186.3, Fiber 8.1, Sugar 8.5, Protein 109.2

SHRIMP IN LOBSTER SAUCE



Shrimp in Lobster Sauce image

A friend from work was born in Hong Kong. He went to live with his Master at the age of four. He accepts that learning, and now teaching, kung fu is his lot in life. However, his Godfather operated an open air "kitchen" in downtown Hong Kong. Cooking became my friend's passion. This is the recipe he gave me when I asked him how to make Shrimp in Lobster Sauce. **Doubling the recipe will triple the cook time, but not affect the quality of the dish.

Provided by ATM 67

Categories     Chinese

Time 10m

Yield 2 serving(s)

Number Of Ingredients 16

1 egg white
1 pinch salt
1 pinch white pepper
1 lb shrimp, peeled, deveined and tails removed
1 tablespoon vegetable oil
1 teaspoon garlic (or more)
1/2 teaspoon rice wine
1/4 cup sliced carrot
1 pinch salt
1 pinch white pepper
1 pinch sugar
1/2 cup water
1/4 cup frozen green pea
1 tablespoon cornstarch
1/2 cup water
1 egg, beaten

Steps:

  • While the rice is cooking, make your marinade and marinate the shrimp.
  • Just before beginning the cooking process, whisk corn starch into ½ cup of water.
  • In a wok on high heat, combine oil, garlic, carrots, frozen peas and rice wine.
  • When garlic becomes fragrant, add marinated shrimp, salt, pepper, sugar and water.
  • Bring to a boil.
  • Push shrimp towards the rim of the wok and add cornstarch mixture.
  • Turn off heat.
  • Pour egg into wok with a circular motion.
  • Mix all ingredients in the wok.
  • Serve on a bed of rice, which will take 45 minutes longer to cook than this dish.

Nutrition Facts : Calories 367.1, Fat 11.9, SaturatedFat 2.3, Cholesterol 547.5, Sodium 757.5, Carbohydrate 8.3, Fiber 1.2, Sugar 1.9, Protein 53.5

SHRIMP AND LOBSTER SAUCE



Shrimp and Lobster Sauce image

Make and share this Shrimp and Lobster Sauce recipe from Food.com.

Provided by chia2160

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb medium raw shrimp (in shells)
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon toasted sesame oil
1/4 cup chicken broth
1 tablespoon cornstarch
1 teaspoon dark soy sauce
1 tablespoon vegetable oil
2 tablespoons vegetable oil
1/2 lb ground lean pork
2 garlic cloves, finely chopped
1 teaspoon finely chopped gingerroot
1/2 cup chicken broth
2 tablespoons dry white wine
2 eggs, slightly beaten
2 green onions, chopped (with tops)

Steps:

  • Peel shrimp. Make a shallow cut length wise down back of each shrimp; wash out vein. Pat dry with paper towels. Toss shrimp, 1 teaspoons cornstarch, the salt and sesame oil in medium bowl. Cover and refrigerate 30 minutes.
  • Mix 1/4 cup broth, 1 teaspoons cornstarch and the soy sauce.
  • Heat wok until very hot. Add 1 Tbs. vegetable oil; tilt wok to coat side. Add shrimp; stir fry 3 minutes or until pink. Remove shrimp from wok.
  • Heat wok until very hot. Add 2 Tbs. vegetable oil; tilt wok to coat side. Add pork, garlic and gingerroot; stir fry 1 minute.
  • Add 1/2 cup broth and wine; heat to boiling. Stir in cornstarch mixture; heat to boiling.
  • Gradually pour in eggs over high heat. stirring constantly so eggs form threads. Remove from heat; stir in shrimp. sprinkle with green onions.

P F CHANG'S SHRIMP WITH LOBSTER SAUCE



P F Chang's Shrimp With Lobster Sauce image

This is a copycat recipe for P F Chang's Shrimp with Lobster Sauce (Garlic white wine sauce with Chinese black beans, mushrooms, scallions and egg).

Provided by Member 610488

Categories     Pork

Time 35m

Yield 2 serving(s)

Number Of Ingredients 16

1 lb shrimp
1 1/2 teaspoons cornstarch
1 1/2 teaspoons white wine
4 tablespoons vegetable oil
1 garlic clove, minced
1/4 lb ground pork, minced
1/2 cup mushroom, sliced
2 green onions, cut into 1 inch pieces
2 eggs, beaten
1/4 teaspoon salt
2 tablespoons soy sauce
1 tablespoon black bean sauce
1/4 teaspoon sugar
1/2 teaspoon salt
1 cup water
1 1/2 tablespoons cornstarch

Steps:

  • Peel shrimp and devein. Rinse shrimp and mix with cornstarch and white wine in a bowl. Mix sauce ingredients except cornstarch and marinate ground pork for 15 minutes.
  • Add oil in wok and heat over medium-high heat. Stir in shrimp and cook for 4-5 minutes. Remove with a strainer and set aside. Reserve oil.
  • Reheat wok and add garlic. Cook until aromatic (1 minute), then add the mushrooms and the ground pork, stirring constantly until the color of the pork changes (3 minutes).
  • Simmer over medium heat (2 minutes). Combine cornstarch and 1/4 cup water and then add to pork mixture. Add shrimp back into the pork mixture. Cook until heated through (4 minutes).
  • Combine beaten eggs with salt. Clear a space in the pan by pushing everything to the sides and add the beaten egg mixture.
  • Allow to set and then scramble quickly (1 minute). Stir all together and serve hot over rice.

Nutrition Facts : Calories 679.5, Fat 46.4, SaturatedFat 9.8, Cholesterol 512.7, Sodium 3272, Carbohydrate 13.5, Fiber 0.8, Sugar 1.8, Protein 49.6

SHRIMP IN LOBSTER-STYLE SAUCE



Shrimp in Lobster-Style Sauce image

This is my version of Madame Wong's "Lobster Cantonese". I came up with this when my husband asked me to cook one of his chinese restaurant favorites, 'shrimp in lobster sauce'. I know it looks like a long list of ingredients and steps but once you have all the ingredients ready, the cooking goes fast.

Provided by Hey Jude

Categories     Pork

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 15

1 lb large shrimp, peeled and deveined
1 garlic clove, minced
1 tablespoon preserved black bean, pounded and soaked in
1 tablespoon water
4 tablespoons oil, divided
1 tablespoon ginger, chopped fine
1 green onion, chopped fine
1/4 lb ground pork
2 tablespoons sherry wine
1 tablespoon light soy sauce
1 cup chicken stock
1 tablespoon cornstarch, dissolved in
2 tablespoons cold water
2 green onions, cut into 1 inch pieces
1 egg, beaten

Steps:

  • Wash shrimp and pat dry.
  • Mix garlic with black bean mixture in a bowl, stir well.
  • Heat 1 T. oil in a wok, add shrimp and stir-fry until color changes and they begin to curl. Remove (shrimp will be cooked again).
  • Heat 1 T. of oil in wok, add black bean mixture and stir-fry for 1 minute. Remove.
  • Heat 2 T. oil in wok, add ginger and scallion and stir-fry until there is an aroma, about 1 minute. Add pork. Stir-fry until color changes. Add 1 T. of sherry, soy sauce, black bean mixture and stock. Bring to a boil.
  • Add shrimp to meat mixture. Add 1 T. sherry. Cover and cook 3 minutes over medium heat.
  • Remove lid. Bring to boil. Thicken gravy with dissolved cornstarch. Season with salt if desired. Add scallions. Slowly pour in beaten egg. Stir-fry about 1 minute.
  • Serve over steamed rice.

Tips:

  • Use fresh shrimp: Fresh shrimp have a sweeter, more delicate flavor than frozen shrimp. If you're using frozen shrimp, thaw them completely before cooking.
  • Don't overcook the shrimp: Shrimp cook quickly, so it's important not to overcook them. Overcooked shrimp will be tough and rubbery.
  • Make sure the sauce is thick enough: The lobster sauce should be thick enough to coat the shrimp. If it's too thin, it will run off the shrimp and make them soggy.
  • Serve immediately: Shrimp in lobster sauce is best served immediately after it's made. The shrimp will lose their flavor and texture if they sit for too long.

Conclusion:

Shrimp in lobster sauce is a delicious and elegant dish that's perfect for a special occasion. It's easy to make and can be tailored to your own taste. Serve it with rice or noodles and a side of vegetables for a complete meal.

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