Shrimp is simmered in a pork sauce. This recipe is my Grandmother's version of shrimp in Lobster sauce, it's the best that I know of. Try it out and see for your self, you'll love it.

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, just until fragrant. Crumble in the pork; cook and stir until no longer pink, about 5 minutes. Add the shrimp; cook and stir until pink and opaque.

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  • Mix in the soy sauce, sugar and green onions. Pour in 2 cups of water, and bring to a boil. Simmer for 3 minutes. Stir together remaining water and cornstarch. Stir into the skillet gently and allow to simmer until thickened. Turn off the heat to ensure a smooth sauce. Stir in the eggs, and serve immediately over rice.

Nutrition Facts

377 calories; protein 37.8g 76% DV; carbohydrates 4.8g 2% DV; fat 22.1g 34% DV; cholesterol 271.3mg 90% DV; sodium 571.7mg 23% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/30/2008
I agree that the recipe, as is, is bland. I changed the 1 c water to chiken stock since I saw that as part of the sauce on a different web site. Much more flavorful. Also, I added a T of fermented black beans which I rinsed before adding after I stir fried the shrimp. This was much more like the flavor I get from restaurant take out. Good basic recipe. Read More
(24)

Most helpful critical review

Rating: 2 stars
01/05/2017
there is way too much pork and not enough sauce. Cut the pork to 1/4lb and add a little sherry instead of water. I always stir fry the shrimp remove them and then make the sauce. Mix shrimp back in when you get that sauce you want. Shrimp don't get overcooked that way Read More
(1)
8 Ratings
  • 5 star values: 0
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
03/30/2008
I agree that the recipe, as is, is bland. I changed the 1 c water to chiken stock since I saw that as part of the sauce on a different web site. Much more flavorful. Also, I added a T of fermented black beans which I rinsed before adding after I stir fried the shrimp. This was much more like the flavor I get from restaurant take out. Good basic recipe. Read More
(24)
Rating: 4 stars
02/20/2008
I was reading the review by Ms. Bowes. Maybe the reason it tasted a little on the bland side is that there is a discrepancy in the amount of water to use in the mixture. It probably should be 1 cup of water and not the 2 cups you are instructed to use. The tablespoon of water to a tablespoon of starch is correct. Read More
(18)
Rating: 4 stars
10/06/2007
This was very quick and simple to make - took almost no time at all actually! It was OK tasting different and pleasant but I thought it was rather bland - needed some more flavor. Also although it was OK in it's own right this isn't at all like the shrimp in lobster sauce from our local Chinese restaurant. I'm going to keep looking. Thanks for the recipe. Read More
(12)
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Rating: 2 stars
01/05/2017
there is way too much pork and not enough sauce. Cut the pork to 1/4lb and add a little sherry instead of water. I always stir fry the shrimp remove them and then make the sauce. Mix shrimp back in when you get that sauce you want. Shrimp don't get overcooked that way Read More
(1)
Rating: 4 stars
04/06/2017
I made this recipe and it is a little bland so I substituted 1/2 lb pork sausage for the pork and also instead of a pound of shrimp I did half pound lobster tail and a half pound shrimp turned out really tasty. Thanks for the recipe. Read More
Rating: 4 stars
07/31/2012
I LOVE this recipe! Quick easy and delicious! I like to add chunked lobster meat for an extra treat!!! Read More
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Rating: 4 stars
12/23/2016
After reading the reviews I decided to liven this dish up by substituting sesame oil for the vegetable oil and chicken broth for the water. After tasting that I still felt it lacked something so I added a splash of Sherry and that did the trick. Overall good but I do feel it needs some changes to get a boost in flavor. Read More