Shrimp with Lobster Sauce
…On special days like today I would usually suggest ordering a pizza or making instant noodles…
I enjoy cooking most of the time but every once in a while I become extremely lazy… I mean who doesn’t? When it comes to dinner I like to plan things out a few days in advance so that I can make sure to have all my ingredients at home. But for some reason I did not feel like doing any of that. On special days like today I would usually suggest ordering a pizza or making instant noodles and forgo the whole cooking part but this time I felt like I owed it to myself to make something worthwhile. I remembered that we had frozen shrimp and plenty of eggs on hand so I began fishing my brain for something yummy that would use both. Lucky for me shrimp is an easy and more importantly FAST cooking protein even if it is frozen. As I went to take the shrimp out of the freezer I was playing with idea of a honey garlic shrimp recipe when I spotted the green peas. The rice cooker had already been started when the ingredients began to come together as a dish in my brain; Shrimp, green peas, an egg, some chicken stock? Could this be the beginning of something beautiful!
…Lucky for me shrimp is an easy and more importantly FAST cooking protein even if it is frozen….
Shrimp with Lobster Sauce actually contains no lobster contrary to it’s name! It is usually made with ground pork to flavor the sauce but I didn’t have any ground pork to work with so I opted to use chicken stock as my base. With less than 10 minutes before dinner was expected to be served I turned on my stove, heated the my pan, and drizzled some oil before adding some chopped garlic. A quick stir of the garlic and then a splash of Mirin and soy sauce. Usually you use a Chinese wine or cooking sherry for the sauce but hey who cares I was already replacing pork for chicken. Just as everything in my pan started to sizzle I poured in the chicken stock and gave it a quick swirl before I tossed in my partially defrosted shrimp. Knowing that I wanted a thick sauce I mixed up some cornstarch in water and put that into the pan too. This dish was lacking color so I dumped in frozen green peas to brighten everything up. Last but not least to finish my knockoff Shrimp with lobster sauce I cracked an egg into a bowl and then gently stirred that into the pan to let the little ribbons of egg fill the sauce.
I believe that you eat with your eyes first so I took a rice bowl and filled it before turning it over on the plate to form a pretty white mound before I poured in the “expensive looking” shrimp with lobster sauce.
Who said that a good looking plate of food had to take all day long to prepare? Not saying that I enjoy the game of what’s in the freezer but it’s nice to have a few standards to fall back on for when you’re not feeling like instant ramen or a can of soup.
Shrimp with Lobster Sauce
You will need:
- Frozen Shrimp (at least 10)
- Frozen Peas 1/4 cup
- Chicken Stock 1 cup
- 1 Egg
- Soy sauce 1 tsp
- 1 clove garlic
- Mirin (or chinese cooking sherry) two splashes
- Cornstarch 1 tsp
- Water 1/2 cup
- White Pepper
- Oil (canola or whatever you prefer)
- Heat Pan and then add a drizzle of oil
- Added chopped garlic and stir (careful not to burn)
- Add soy sauce and mirin and stir quickly before pouring in chicken stock.
- Once the mixture starts to bubble add shrimp to pan. Meanwhile mix your cornstarch with water.
- Just as before your shrimp is cooked stir in cornstarch and water mixture along with peas.
- Crack egg into bowl and beat lightly then drizzle beaten egg into pan (stir lightly or your egg will break up too much).
- Season to taste with pepper and serve hot with rice.