Try this Shrimp with Lobster Sauce #2 recipe, or contribute your own.
Suggest a better descriptionShell and devein shrimp, leaving tail "feathers" on. In large glass or stainless-steel bowl combine 1 tablespoon cornstarch with the sherry, water and salt, mixing to dissolve cornstarch; add shrimp and toss to coat. Let stand at room temperature for 20 minutes. In 12-inch nonstick skillet or a wok heat 1 tablespoon oil over high heat; add shrimp and sherry mixture and cook, stirring quickly and frequently, until shrimp barely turn pink. Remove shrimp from pan and set aside. In same pan heat remaining tablespoon oil; add garlic and ginger and stir-fry briefly (BE CAREFUL NOT TO BURN). Add pork and stir to combine; add 3/4 cup scallions, all but 2 tablespoons dissolved broth mix, and the sugar and black bean (or oyster) sauce and bring to a boil. Reduce heat to low and return shrimp to pan. In cup or small bowl dissolve remaining tablespoon cornstarch in remaining 2 tablespoons dissolved broth mix; add to shrimp mixture and, stirring constantly, return mixture to a boil. Reduce heat and let simmer for 1 minute. Gradually stir in eggs, stirring just until eggs have set; remove from heat. Arrange hot rice on serving plate, spoon shrimp mixture onto rice, and sprinkle with remaining 1/4 cup scallions. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
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Serving Size: 1 Serving (60g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 49 | ||
Calories from Fat: 5 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 42.6mg | 13 % | |
Sodium 42.5mg | 1 % | |
Potassium 72.3mg | 2 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.9g | ||
Protein 5.9g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 49
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