OK, two weird things about this dish. First, it looks kind of weird. I haven’t made it before but this is supposed to be what it looks like. So I got over that. Second, there is no lobster in this dish. Hmmmmm. Maybe they call it this because this sauce was originally used on lobster? Really not sure. But I can tell you that it was delicious. And had i been willing to slop it up with some brown rice it would’ve been even better because all that sauce wouldn’t have gone to waste. (Truth be told Tom drank his!) Anyway, this dish takes about 10 minutes to assemble and about 5 or so minutes to cook. You’ll be amazed. And, if you feel extra indulgent, try it on some lobster!
SHRIMP WITH LOBSTER SAUCE
1 lb large shrimp, shelled and deveined
2 cloves garlic, minced
4 green onions, chopped
1 cup low sodium chicken broth
2 T sweet white wine
1 T low sodium soy sauce
1 T cornstarch whisked into 1/4 cup of water
2 egg whites whisked with 2 T of water
Combine the chicken broth, white wine and soy sauce in a small bowl. Add the garlic and onion to a skillet sprayed with a bit of cooking spray and cook for 1 minute, careful not to burn the garlic. Add the shrimp and cook for 2 minutes. Add the chicken broth, bring to a boil and add the cornstarch mixture. Immediately add the eggs, continually stirring and cook until sauce has thickened. Serve immediately.