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SHRIMP - CHICKEN - Shrimp With Lobster Sauce
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| Whip up this simple and delicious seafood dish tonight! The Chew Clinton Kelly SHRIMP WITH LOBSTER SAUCE | |
| 1/2 Lb | sweet Italian sausage |
| 1 Lb | large shrimp, (shelled and deveined) |
| 2 Tbsp | vegetable oil |
| 2 | scallions, (thinly sliced, green and white parts divided) |
| 1 Inch piece | ginger, (peeled and grated) |
| 2 cloves | garlic, (minced) |
| 1/2 Cup | chicken broth |
| 1 Tbsp | white wine vinegar |
| 1/4 Tsp | sugar |
| 1/2 Cup | frozen peas, (thawed) |
| 2 Tbsp | light soy sauce |
| 1 Tbsp | cornstarch |
| 2 Tbsp | water |
| 1 | egg white, (lightly beaten) |
| salt | |
| freshly ground black pepper | |
Season shrimp with salt and freshly ground black pepper
In a large saute pan, add oil over high heat. When oil is hot, crumble sausage into the pan. Cook until browned and no longer pink.
Add white part of the scallions, ginger and garlic. Stir fry until fragrant, about 2 minutes.
Add shrimp to the pan, cook 2-3 minutes until just starting to turn pink.
Add frozen peas, chicken broth, white wine vinegar and sugar, bring to a boil.
In a small bowl, combine water and cornstarch. Add to the pan.
Swirl in beaten egg white and immediately remove from heat. Season with salt and freshly ground black pepper.
Garnish with sliced scallion greens.
Serve over rice.
Tips:
1. Replace shrimp with your favorite protein.
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