Shrimp in Lobster sauce!

[Tired of Chub]

Alright Folks. I got to talking with a freind and she mentioned they were having Chinese for dinner. I of course began drooling like Pavlovs dogs and had an instant craving for shrimp in lobster sauce! I would LOVE to snag anyones recipe or ideas for this dish. For those not familiar it is basically a very thick egg drop soup with large shrimp, pea pods, baby corn (obviously not for me), bamboo mushrooms, bamboo shoots (blech) and water chestnuts (another blech).

Anyone have an idea on how I can DIY this fabulous dish? I imagine I can make egg drop soup, toss in precooked shrimp and then some veggies that Im alright with- slices of cabbage (so theres more oomph to the dish, more filling), mushrooms, scallions or chives and snow peas (will be my new veggie). My only concern is that Im craving the dish so much that when its not like my store bought versoin, Ill be dissapointed. Many thanks gals!

[not2late]

Re: Shrimp in Lobster sauce!

This might not be the soupy, gluey and gooey standard version, but I would approach it like this:

Make a shrimp stock that will act as a base for the "lobster" sauce. Thicken that sauce with egg yolks. Saute the shrimp with the veg of your choice and add them to the sauce.

To make shrimp stock:
Buy raw shrimp in the shell. Shell the shrimp. Put the shells in a sauce pan and heat them, stir around until they change color. Then add enough water to cover the shells. Bring to a boil. Add a coin -sized slice of fresh ginger root. Then let it simmer partially covered for 20 minutes. Remove the shells and ginger. Measure the stock. Salt to taste (probably won't need salt).

To make the sauce.
For every 1 cup of liquid, use 1 egg yolk to thicken. Beat the egg yolks, then add alittle hot stock to temper the yolks. Pour back into the the rest of the stock and cook over low until it is thickened. Set aside and keep warm.

For the shrimp and veg stir fry:
After you peel the shrimp, sprinkle ground black pepper and/or alittle cayenne pepper on them. Set aside for a few minutes, while you get all of your vegetables prepped and ready to go because this will cook quickly. Also get your "seasonings" mixed together. The seasonings are 1 teaspoon chopped ginger root, 1 clove of garlic, 1 tablespoon soy sauce, and 1 teaspoon toasted sesame oil.

Heat a frying pan add oil. Put the shrimp into the pan in a single layer. Don't move the shrimp around because you want it to sear on one side for about a minute if you are using medium or large shrimp. Flip the shrimps over and let cook for 30 seconds. Take the shrimp out and set aside. Then put in the vegetables. Let them cook until they are tender but still have some body. Remove the pan from the heat, add "seasonings" and stir into the hot veggies. Then add the shrimp back. Let the shrimp re-heat gently, then serve the shrimp flavored sauce over the stirfry.

[Pineapple]

Re: Shrimp in Lobster sauce!

That sounds soooo delish! When I go back home over the summer I'm going to try making this (I play russian roullete everytime I use the dorm ovens) for my family!

[Tired of Chub]

Re: Shrimp in Lobster sauce!

Megs that sounds incredible!!!! One question... the version I used to buy and love so much... was more of a soup then a sauce. Would it be alright to make a fair bit more of the shrimp stock and then use xanthum gum to thicken it? (Ive not used the xantham gum yet but I do have some so Im unsure if it would work properly to thicken this up?)

If this isnt dinner tonight it will be dinner for sunday! sounds incredible Im so excited about it!

[penniedo]

Re: Shrimp in Lobster sauce!

ToC, Please let me know how this turns out! Shrimp with lobster sauce is my absolute FAVORITE!!! Unfortunatly, if I ate it it would have to be poured over a huge mound of shrimp fried rice... darn...

[Tired of Chub]

Re: Shrimp in Lobster sauce!

Penniedo, If I remember, Ill even take photos I never ate it with fried rice, white rice and soy sauce though and it was all gone! (granted that included either spring rolls or shrimp toast as a side lol.)

[not2late]

Re: Shrimp in Lobster sauce!

Oh if you plan to do more of a soup thing, use the shrimp stock, but dilute it alittle because it will be kind of strong. You can use xanthum gum or if you don't mind the yellow color of the egg yolks, use them to help thicken the soup too---then you can use the egg whites as those noodly things. All you have to do is beat the eggs alittle---not enough to make a foam, but enough to break the whites up a bit. Then bring the soup to a simmer. Stir the soup while dribbling in the egg whites. That will form that wispy noodly thing.

[not2late]

Re: Shrimp in Lobster sauce!

PS: shrimp toast is a breeze too. Take raw shrimp, chop them coarsely then toss in food processor with egg whites, finely chopped onion, ginger root and salt and pepper to taste. It should become a thick semi-gooey, soft paste. Refrigerate that paste so it stiffens up a bit. When you want to cook it you can either drop it by the teaspoonful into hot fat and fry until golden or you can drop it into simmering soup.

If you really want the toasty type thing, then slice a block of firm tofu into 1/4 inch slices. You'll need to put those slices in a couple layers of paper towels and let the excess water come off. Put the paste on top and make sure the top edges are covered. Then fry it in hot oil.

[Barbde]

Re: Shrimp in Lobster sauce!

If you have not used Xanthan Gum before, here is a hint! Use it SPARINGLY!! Start with like 1/4 teaspoon at a time or you will end up with a concrete like mixture!!!

[Tired of Chub]

Re: Shrimp in Lobster sauce!

PS: shrimp toast is a breeze too. Take raw shrimp, chop them coarsely then toss in food processor with egg whites, finely chopped onion, ginger root and salt and pepper to taste. It should become a thick semi-gooey, soft paste. Refrigerate that paste so it stiffens up a bit. When you want to cook it you can either drop it by the teaspoonful into hot fat and fry until golden or you can drop it into simmering soup.

If you really want the toasty type thing, then slice a block of firm tofu into 1/4 inch slices. You'll need to put those slices in a couple layers of paper towels and let the excess water come off. Put the paste on top and make sure the top edges are covered. Then fry it in hot oil.

Megs.... you are my new favorite person! I love me some shrimp toast and now... you rank up there with the shrimp toast! Sunday I am going to plan my Chinese feast. Shrimp toast and shrimp in lobster sauce..... you rock!

[not2late]

Re: Shrimp in Lobster sauce!

Megs.... you are my new favorite person! I love me some shrimp toast and now... you rank up there with the shrimp toast! Sunday I am going to plan my Chinese feast. Shrimp toast and shrimp in lobster sauce..... you rock!

If you want to know how to do wonton-less wonton soup, hot and sour soup and roll-less egg rolls let me know.

[Tired of Chub]

Re: Shrimp in Lobster sauce!

Alright Ladies... I made this on Sunday for dinner (supper, My evening meal). I will DEFINITLY be making the shrimp toast again but will try using the tofu instead this time. (I just make a 'sandwhich' out of it correct Megs?) The flavor was spot on! I missed the crunch of it though so Ill do the tofu (do I have to wait till the legumes rung for that?). The flavor however was perfect.
Now the lobster sauce/shrimp creation.... I broke the sauce. I had two egg yolks, did them seperatly and broke the first one, didnt temper it enough. Also didnt reduce the shrimp stock near enough. My suggestion would be to reduce it by half for intense flavor. Taste however was great. (just kinda ugly cause of the broken sauce). I ended up using cabbage, peapods, chives, straw mushrooms and white shrimp (they are smaller 50-60 per pound) and used sesame oil when doing a quick saute on the shrimp and veggies.

All in all, I will make both again and do some tweeking (and be more careful when tempering). I made WAY too much food so it was an exercisein portion control too! lol

Megs, you rock! (and of course Id love to have that roll-less egg roll!)
(and I did take photos, Ill need to upload them and post them)

[not2late]

Re: Shrimp in Lobster sauce!

For shrimp toast make them as an "open faced" sandwich.

[not2late]

Re: Shrimp in Lobster sauce!

Here's the summer roll recipe:

http://www.atkinsdietbulletinboard.c...ad.php?t=10126