Shrimp with Lobster Sauce

Chef's notes

This dish was popular at all Chinese restaurants and take-out counters throughout New England. Yet, I never found it in outside and if I did, it certainly didn’t resemble it’s characteristic deep brown sauce with chopped pork, flavored with fermented black beans, garlic and ginger.

As discussed in the recipe for Boston Style Lobster Sauce, it was imperative I learned how to make it to enjoy it! Best of all, it’s easy to assemble. And with the help of Amazon and the occasional Asian specialty shops, I had access to authentic fermented black beans.

The recipe for Lobster Sauce will accommodate up to 2 pounds of shrimp. I prefer about 1 ½ pounds of extra-large. Shrimp is quick cooked in hot oil and briefly simmered with sauce to capture all flavors. Reheat with some water to enjoy leftovers. It’s as joyful as finding pizza in the refrigerator the next day.

No items found.

Ingredients

1 ½ pounds extra-large shrimp, preferably wild caught
Refer to Lobster Sauce recipe
Cooking oil

Instructions

Remove shrimp shells and devein. Rinse in cold water and set on paper towel to dry.
‍
Follow the recipe for Lobster Sauce. Keep warm.
‍
In a separate pan large pan, heat ample cooking oil hot enough to sear shrimp. Rapidly stir fry shrimp for about 30 seconds and remove. Don’t overcook. They will be reheated in the lobster sauce before serving.
‍
Reduce heat to medium. Discard all but 2 tablespoons of the oil. Reheat lobster sauce adding water as needed. Add more soy if needed. Incorporate the shrimp and simmer briefly if not cooked through. Serve.

No items found.

Shrimp with Lobster Sauce