Shrimp In Lobster Sauce

• Gluten free

• Seafood

  • 1/2 lb Shrimp, jumbo

• Produce

  • 1 tsp Garlic
  • 1/2 tsp Ginger

• Refrigerated

  • 1/2 Egg

• Canned Goods

  • 1 1/2 cup Chicken stock

• Condiments

  • 1/2 tsp Soy sauce, thin

• Baking & Spices

  • 1 tbsp Cornstarch mixed with
  • 1 Pepper
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1 tsp Sesame oil

• Frozen

  • 1/2 cup Mixed vegetables, frozen

Found on thecookingjar.com

Description

Ingredients

• ½ lb. jumbo shrimp, peeled and deveined
• 1½ cup chicken stock
• ½ egg, beaten
• ½ cup frozen mixed vegetables
• 1 teaspoon garlic, minced
• ½ teaspoon ginger, minced
• ½ teaspoon thin soy sauce
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water
• Pepper to taste

Directions

• Over medium high heat, heat up the chicken stock
• Add ginger, garlic, mixed vegetables, thin soy sauce and sugar and bring to a boil
• Pour in the cornstarch slurry and stir until the broth has thickened
• Remove from heat and slowly drizzle in the egg, stirring gently with a fork to create egg strands
• Toss in the shrimp and return to heat, simmering for 2 minutes or until the shrimp turns pink
• Once the shrimp has cooked, remove from heat and drizzle in sesame oil, seasoning with pepper to taste
• Dish and serve hot