Thursday, September 30, 2010

Shrimp with Lobster Sauce

Ta - da! Thank you all for your kind patience while you waited for me to find the time to post this unbelievable recipe. Keep in mind, this is not a particularly low carb recipe and I have added a few ingredient substitutions for you if you choose. There is also no nutrition information included with this recipe as it is not one of my particularly healthy specialties, but rather just something really great that I had served for a special friend at dinner one night. I hope you enjoy.

Shrimp with Lobster Sauce


12 ounces shrimp, cleaned and deveined
1 Tbsp. Chinese wine or dry sherry
1 tsp. cornstarch
3 Tbsp. canola or vegetable oil for frying
1 green onion, chopped

Lobster Sauce:
1/4 lb. ground pork
2 tsp. sauce, substitute reduced sodium soy sauce
white pepper to taste
1 tsp. cornstarch
1 garlic clove, minced
1 Tbsp. fermented black beans, optional
2 green onions, cut on diagonal about 1" long
1 Tbsp. soy sauce, or substitute reduced sodium soy sauce
1 Tbsp. dry sherry
1 tsp. sugar, or substitute Splenda
3/4 cup reduced sodium chicken stock
1 Tbsp. cornstarch
2 Tbsp. water
2 eggs, beaten
2 Tbsp. canola or vegetable oil for frying

Combine the pork, soy sauce, white pepper and cornstarch in a small bowl and marinate for about 15 minutes. While the pork is marinating mince the garlic and fermented black bean paste together. In a separate bowl or measuring cup combine the soy sauce, dry sherry, sugar and chicken stock and set aside. Mix the cornstarch and water in a small bowl, set that aside also. Beat the eggs and set aside. The key is to have everything at the ready before you begin cooking as this dish cooks very quickly.

Marinate the shrimp with listed ingredients for about 15 minutes.

Heat the oil in a wok or saute pan on medium high heat and stir fry the green onion about 30 seconds. Add the shrimp and stir fry until the shrimp are pink, translucent and slightly curled. Do not overcook. Set aside and clean pan with paper towel.

Heat a wok or large saute pan on medium high heat and add 2 Tbsp. oil. Add half of the garlic and black bean mixture and stir fry until it becomes fragrant, about 30 seconds or so. Add the ground pork and stir until it is no longer pink and cooked. Remove and set aside. Clean pan with a paper towel.

Add 1 Tbsp. oil and the remaining garlic and black bean paste mixture. Stir fry for about 30 seconds and add the soy sauce mixture. Bring to a simmer and add slowly whisk or stir in the cornstarch mixture. Continue stirring until the sauce has thickened., about 2 minutes. Return the cooked pork to the sauce and stir in the sliced green onions. Turn the heat off and slowly drizzle in the beaten eggs with a fork. Pour the sauce over the shrimp, combine and serve immediately.

Note ~ the measured amounts of cornstarch can be cut in half in order to help reduce the carbohydrates in this dish. The sauce will be thinner but the taste will not be affected.


  1. Even though I'm not diabetic I look forward to cooking the recipes on your blog. They look amazing! Since restaurants are not that convenient around where I live on the Big Island, eating in is really our only option. I will be forwarding the recipes to my parents as my father is a diabetic. Mahalo again for the posts!


  2. This sounds amazing!! If only I could get those things here in Turkey!!!

  3. oh thats great i like your post i like to hear more from you in future

  4. Very nice, thanks for the information.

  5. Thanks for that recipe, my other half has diabetes and it's his birthday next week and I was looking for special recipe. We love lobster so have copied this to try. Surprising about pork in the sauce? Let you know how it goes and will read more now I've found you.