Shrimp with Lobster Sauce is a tasty dish that mixes juicy shrimp with a rich, creamy sauce full of lobster flavor. It’s like a party on your plate!
This dish makes me feel fancy without much effort. I love serving it over rice; just add a side of veggies, and you’ve got a meal fit for royalty! 🦞🍤
Key Ingredients & Substitutions
Shrimp: Use large shrimp for the best texture. Fresh shrimp are wonderful, but frozen shrimp work just as well! Just make sure they’re fully thawed before cooking.
Oil: Vegetable or peanut oil is perfect due to their high smoking point. If you have dietary restrictions, consider using olive oil.
Broth: Chicken broth makes a nice base, but if you can find lobster broth, it amps up the flavor! Homemade broth is ideal, but store-bought is handy for quick meals.
Fermented black beans: They add depth, but you can skip them if you can’t find them. Substitute with a little soy sauce for a different flavor twist.
Eggs: The use of eggs gives a lovely texture. If you want to skip them for dietary reasons, using a bit of cornstarch can still thicken the sauce.
How Do You Achieve Silky Egg Ribbons in Your Sauce?
Creating silky egg ribbons might seem tricky, but it’s pretty straightforward. The key is to pour the beaten eggs slowly and stir gently. This helps the eggs cook quickly without clumping.
- Lower the heat to medium-low before adding the eggs.
- Pour in the eggs in a thin stream while continuously stirring the sauce. This motion keeps the eggs suspended and prevents them from forming a big scramble.
- Watch as the eggs form delicate ribbons that blend nicely into the sauce.
This technique adds a lovely touch to the dish and elevates its creamy texture. Happy cooking!
How to Make Shrimp With Lobster Sauce
Ingredients You’ll Need:
For the Dish:
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tablespoons vegetable oil or peanut oil
- 2 garlic cloves, minced
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped carrot
- 1 cup chicken broth or lobster broth (if available)
- 2 teaspoons soy sauce
- 1 teaspoon oyster sauce (optional)
- 1 teaspoon fermented black beans, rinsed and mashed (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening)
- 2 eggs, lightly beaten
- Salt and white pepper, to taste
- 3-4 green onions, chopped (for garnish)
- Sesame oil, a few drops (optional, for flavor)
How Much Time Will You Need?
This delicious dish takes about 10 minutes of prep time and 15 minutes of cooking time, for a total of about 25 minutes. It’s a quick and easy meal that’s sure to impress!
Step-by-Step Instructions:
1. Cooking the Shrimp:
Start by heating 1 tablespoon of oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the shrimp to the pan. Cook the shrimp until they turn pink and opaque, which takes about 2 minutes on each side. Once done, remove the shrimp from the pan and set them aside on a plate.
2. Stir-Frying the Vegetables:
In the same pan, add the remaining tablespoon of oil. Toss in the minced garlic, chopped onion, celery, and carrot. Stir-fry the mixture for about 2-3 minutes until the vegetables soften and smell delicious!
3. Making the Sauce:
Next, add the optional fermented black beans, soy sauce, oyster sauce, and your choice of chicken or lobster broth to the pan. Bring everything to a gentle simmer.
4. Thickening the Sauce:
Now, stir the cornstarch slurry into the simmering sauce. You’ll want to keep stirring frequently until the sauce becomes glossy and slightly thickened, which usually takes a couple of minutes.
5. Adding the Eggs:
Lower the heat to medium-low. Slowly pour the beaten eggs into the sauce in a thin stream while gently stirring. This will create those lovely silky egg ribbons throughout the sauce.
6. Bringing It All Together:
Return the cooked shrimp to the skillet and gently toss everything to coat the shrimp in the lobster sauce. Let it cook together for another 1-2 minutes until everything is heated through.
7. Seasoning and Garnishing:
Season your dish with salt and white pepper to taste. If you like, you can also add a few drops of sesame oil for extra flavor.
8. Serving:
Transfer the shrimp with lobster sauce to a serving dish. Sprinkle the chopped green onions on top for a fresh and crunchy finishing touch. Serve hot over steamed white rice, and enjoy your delicious meal!
This dish features tender shrimp swimming in a rich, savory, and creamy “lobster sauce” style gravy, traditionally flavored with fermented black beans and finished with silky egg ribbons. The vibrant green onions not only taste great but also brighten up the presentation. Enjoy your delightful cooking adventure!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just be sure to thaw them completely before cooking. The best way to do this is by placing them in the refrigerator overnight or by running them under cold water in a sealed bag for about 15-20 minutes.
What Can I Substitute for Fermented Black Beans?
If you can’t find fermented black beans, you can omit them or substitute with a little extra soy sauce. Adding a teaspoon of miso can also provide a similar umami flavor to your sauce.
Can I Make This Recipe Ahead of Time?
While it’s best enjoyed fresh, you can prepare the sauce and cook the shrimp in advance. Simply store them separately in the fridge for up to 2 days. When you’re ready to serve, reheat everything gently on the stove until warmed through.
How Should I Store Leftovers?
Store any leftover shrimp with lobster sauce in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet or microwave, stirring occasionally to ensure even heating.