Boil the shrimp until they turn pink. (DO NOT OVERCOOK). Peel and set aside. Melt the butter in a saucepan. Stir in the flour, and cook briefly until the mixture looks sandy. Do NOT let it color. Wisk in the half-and-half, and stir until the mixture forms a thick sauce. Stir in the cheese, and season to taste. Simmer for a few minutes to blend the flavors, and stir in the shrimp. Cook JUST until the shrimp is heated through. Serve over cooked linguini, with additional Parmesan cheese and hot red pepper flakes on the side. YUM
This isn't a classic Alfredo, but it is a very good dish, and remarkably easy to make.
This may be varied by substitute cooked lobster meat for the shrimp.
|
Grouper Ceviche Refreshing & Delightful A Caribbean Favorite |
Mix all ingredients well (except for fish) in a mixing bowl Add grouper chunks and toss together Pour ingredients into a dish or bowl with a tight fitting lid Refrigerate for at least 12 hours, tossing occasionally until all fish is no longer transparent. The citric acid in the lime juice cooks the fish to perfection. Absolutely Delightful.
| Shrimp Creole |
Sauté in 2 tablespoons butter the green pepper and onion. Add the tomatoes and juice and other seasonings. Blend in the cornstarch using a wire whip. Simmer covered 1 hour.
Sauté the shrimp in 3 tablespoons butter that has been seasoned with salt and pepper. Add to the sauce. This is better if made a day ahead of time. Can be frozen. Serve with white rice.
| Broiled Amberjack with Garlic Butter |
Preheat skillet or grill to 550ºF.
Brush raw Amberjack filets with melted butter. (Do not reuse butter. Wash brush before using in step 7.) Shake/sprinkle salt, pepper and garlic over each side of the salmon. Place salmon in pan or on grill. (Use our Grill Basket for perfect results every time). Cook fish approximately four minutes (varies with weight and thickness). Turn salmon over gently and cook approximately three minutes.
Remove from heat and lightly dab top surface with garlic butter before serving. Serve with your favorite side dishes.
| Hot Shrimp Arnaud |
This is a recipe that was e-mailed to me. It is very east to
prepare & remarkably good.
Preheat oven to 350 degrees. In a skillet, add olive oil. Sauté onion,
celery and garlic and combine with dressing, mustard, relish and paprika. In
a casserole dish, combine shrimp and sauce. Bake until cooked through 20 to
25 minutes.
| Crabby Bacon Rolls |
Mix tomato juice and egg. Add crab meat, crumbs, parsley, lemon juice and seasonings; mix thoroughly. Roll into 18 fingers, about 2 inches long. Wrap each roll with 1/2 slice bacon; fasten with toothpick. Grill for about 10 minutes, turning often to brown evenly. Serve hot.
| Crab-Stuffed Tomatoes |
Cut the tops off the tomatoes and hollow out. Allow to drain with cut side down on a paper towel. Add the sautéed garlic and shallot to the cream cheese. Add the chives, salt and pepper, mix. Add the crab. Set aside.
Stuff the tomatoes with crab filling and place on a pie plate or baking dish. Top with cheese and bake for 10 to 15 minutes at 375 F until the tomatoes are hot, but still hold their shape.
| Killer Crab Ball |
Thaw and drain crabmeat. Blend softened cream cheese, chives, garlic powder and salt. Fold in crabmeat. Shape into log or ball. Roll in nuts. Serve with crackers or fresh vegetables.
| Crab Stuffed Mushrooms |
Wipe mushrooms with a damp cloth; remove stems and scoop out inside of each mushroom. Chop stems fine. Melt 2 Tbsp butter in saucepan; add onion, cooking until limp. Remove from heat and stir in lemon juice, crab, bread crumbs, egg, dill weed and 1/4 cup cheese. Melt remaining butter in a 9x13-inch baking dish. Turn mushroom caps in butter to coat. Spoon about 2 Tbsp of filler into each cap. Place mushrooms in dish with the filling side up. Before baking, sprinkle stuffed mushrooms with remaining cheese and pour sherry over top.
Bake in 400 degree oven for 15-20 minutes. Serve hot with lemon wedges.
You can also substitute 1 cup finely chopped shrimp in lieu of crab.
|
Lobster Bites |
Oh so easy and YUM.
Press a crescent roll disc into bottom and up sides of each hole in 2,
12-hole mini muffin pans. Baste liberally with half of the butter. Put 1
lobster cube in each hole. Baste with sherry and again with remaining
butter. Sprinkle tops with paprika. Bake at 375F for 12-15 minutes.
| Lobster Scampi |
Melt butter and oils in a large pan over low heat. After it has melted, add the garlic and brown slightly over medium heat. Whisk in the mustard, paprika, Worcestershire sauce, and wine. Simmer gently for 5 minutes. Add lemon juice and lobster, and cook until meat is heated through. Serve over yellow rice.
From: zeranguek@agcs.com
(Karl Zerangue)
Date: 18 Aug 1993 08:54:33 -0700
+ Adapted from a recipe taken from an Opelousas, Louisiana's
+ local newspaper food supplement from about 10-15 years back
Easy to Prepare and Oh So Good
BACK
1 stalk celery (chopped)
1 onion (chopped)
1/4 lb. margarine
1/2 cup flour
1 can evaporated milk (13oz)
2 egg yolks (broken and stirred)
1 tsp. salt
1/2 tsp. cayenne pepper
1 lb. crabmeat
1/2 cup grated cheese
Sauté onion and celery in margarine until tender. Add flour,
slowly add evaporated milk. Cook until thickened. Add salt,
pepper, and egg yolks. Stir well. Add crabmeat, stir. Pour
into casserole dish, top with cheese and bake at 325 degrees
for 25 minutes.
Serves 4-6 moderately hungry adults.
Note: One pound of shrimp may also be added if desired. Sauté
pealed shrimp with onions and celery until shrimp is nearly
done. (Baking later will complete cooking of the shrimp.)
All other directions remain unchanged.
Lobster with Vanilla
BACK
1 1/2 pound lobster tails per person
1 onion
1 clove of garlic
Tomatoes, skinned and finely chopped
A little wine or fish stock
Butter
Sherry
Vanilla extract
Cayenne pepper
Cut the lobster tails in half.
Melt a knob of butter in a heavy sauté pan, fry the onion and garlic gently.
Add the lobster pieces and cook until they go red, before removing them to
someplace warm. Now turn up the heat and add the rest of the ingredients,
except the vanilla, butter and cayenne. Reduce the tomatoes until they're a
bubbling mush, then turn down the heat and add the butter in bits and stir to
stop the sauce from separating. Finally, add half a teaspoon of vanilla and
a shake of cayenne. Pour the sauce over the lobster and serve with rice.
Blackened Grouper
This is an excellent recipe for Blackened Grouper. I use the same seasoning
to blacken a variety of meats and fish.
BACK
3/4 lb butter, melted in a skillet
1 tbs paprika
2-1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp ground red pepper
3/4 tsp white pepper
3/4 tsp black pepper
1/2 tsp thyme
1/2 tsp oregano
6- 8oz grouper fillets
Heat a cast iron skillet over a high heat until it is VERY hot. Combine
the dry spices together in a bowl. Dip each fillet in melted butter and
then sprinkle the seasoning mixture over both sides. Put the fillets in
the skillet and pour in the remaining butter. Cook the fish until the
underside begins to char or blacken, then turn and cook the other side.
This will cook quickly and creates a lot of smoke so make sure your
range vent is working properly.
New Orleans BBQ Shrimp
A variation of a recipe from The New Orleans Cookbook by
BACK
Rima & Richard Collin
1 c (2 sticks) margarine
1/2 c vegetable oil
1/2 c chicken broth (canned is fine)
4 t finely minced garlic
5 whole bay leaves, torn into pieces
4 t dried rosemary, crushed
1 t dried sweet basil
1 t Greek oregano
1 t dried thyme
1/2 t salt
1/2 t (or more) cayenne pepper
4 t paprika
1 1/2 t freshly ground black pepper
1 T fresh lemon juice
2 lb whole fresh shrimp in the shell (with heads if possible)
In a heavy sauté pan or saucepan melt the margarine, then add the oil and
mix well. Add all the other ingredients except the shrimp and broth, and
cook over medium heat, stirring constantly, until the sauce begins to boil.
Reduce the heat to low and simmer for 7 to 8 minutes, stirring frequently,
then remove the pan from the heat and let it stand, uncovered, at room
temperature for at least 30 minutes. Add the shrimp to the sauce, mix
thoroughly, and put the pan back on the burner. Cook over medium heat for
6 to 8 minutes, or just until the shrimp turn pink. Add the broth, shaking
the pan back and forth to mix. Preferably, place the pan into a preheated
450 deg F oven and bake for 10 minutes. OR simmer loosely covered on the
stovetop for about 5 or 10 minutes. Serve equal portions of shrimp with
about 1/2 c of the sauce ladled over each one. You will need bibs and lots
of bread to sop up the sauce. Also, fingers are a necessary eating
utensil. A good side dish is quartered red new potatoes, baked in olive
oil, lemon juice, salt, pepper, and several bay leaves. A green salad and
bread finishes the meal. Makes 5 generous (nearly 1/2 lb) servings.
Captain Bill's Fiery Baked Grouper
BACK Easy and always a hit with those who like it a little hot.
To serve two
. . .
two 8-ounce grouper fillet
1/4 onion, minced
salt and pepper to taste
2 tbsp. olive oil
2 tbsp. lime juice
1 can Rotel's Original Tomatoes & Chilies
1 tbsp. tequila (optional)
Combine all of the ingredients except the grouper. Place the grouper on a
lightly greased baking sheet and spoon the Rotel's mixture including the juice
over each filet. Bake at 350°F for about 20 minutes or until the flesh is opaque
and flaky. Serve without the juice. I like to serve this with black beans
and guacamole.
| Bananas Lobster |
Place 2 tablespoons butter in skillet over medium-high heat. Add shallots, do not brown, sauté for 1 minute. Add lobster meat. In a separate bowl, combine cornstarch, fish stock or clam juice, carambola wine and cream.
Add mixture to skillet and bring to a boil, stirring constantly. Add bananas, limes, serrano pepper, salt and pepper. Cook until lobster is opaque. Serve over rice or pasta.
| Dijon Crusted Snapper |
Preheat oven to 400*
In a shallow dish, mix together all ingredients except for fish. Place fish in a greased baking dish. Spread crust evenly over the top of fish and press lightly. Place 1/4 inch of water in the bottom of the pan.
Bake for 8-10 minutes
NOTES : If bread crumbs begin getting to dark before the fish is done, cover just the top of the filet with foil, not the whole dish.
|
Easy Coconut Fried Shrimp |
Peel shrimp, leaving tails intact. De-vein, if needed. Rinse well and drain thoroughly.
Pour oil to depth of 2" into a Dutch oven or deep fryer; heat to 350F.
Combine pancake mix and beer in a small bowl; stir until smooth. Dredge shrimp in flour; shake off excess. Dip shrimp into batter; dredge in coconut. Fry, a few at a time, 45 seconds on each side or until golden. Drain on paper towels.
| Lobster Chops |
Preheat oven or grill to 450°.Cut each lobster tail completely in half lengthwise and remove the vein. Gently lift the lobster meat from the shell, leaving meat attached at tail end, and place meat back into shell. (This makes it easier to eat the lobster after it is cooked.) Wrap each lobster tail, including the shell, around one scallop, similar to wrapping bacon around a filet mignon. To skewer, gently pierce the base of the tail fins, passing the skewer through the scallop and piercing through the other end of the tail. Leave approximately 1-2" at the end of the skewer to prevent chop from sliding off during cooking. Lightly brush the topside of each Lobster Chop with Lemon-Garlic Butter. (A light coating will prevent "flare-ups" when grilling.) Sprinkle the Lobster Chops with Season-All, place on a wax-paper lined tray and refrigerate until ready to grill. Place Lobster Chops, meat side down, on preheated grill. Cook for 4-5 minutes, rotating LobsterChops 90 degrees after 2 minutes.
Turn LobsterChops over and cook for another 4-5 minutes or until the lobster and the scallop have reached an internal temperature of 150°.Lightly brush the meat side of each LobsterChop with Lemon-Garlic Butter just before removing from the grill. For each plate, place 3 Lobster Chops on a bed of your favorite rice accompanied by a small cup of melted butter and a lemon wedge. Sprinkle with chopped parsley and serve.
Shrimp wrapped
in bacon and broiled.
BACK
|
Sprinkle shrimp
with garlic powder and a little salt. Wrap each shrimp in a piece of bacon.
Arrange on a broiler rack. Broil bacon wrapped shrimp, turning occasionally, 3
to 4 inches from heat for about 8 to 10 minutes, until bacon is crisp and
browned. Serve with cocktail picks.
Makes about 45 bacon wrapped shrimp appetizers.
Ybor City Deviled
Crab Rolls
BACK
(As sold on the streets of Tampa's Latin Quarter.) This recipe is
similar to one
from the Columbia Restaurant, Tampa, Florida.
I've had many requests for this recipe from people who visit the area and try
this delightful crab concoction and just can't live without another. It's
a bit of
a pain to prepare but well worth the effort. I usually make the whole
batch
and freeze about half for use later.
2 eggs, well beaten
1/2 cup milk
Salt to taste
Pinch black pepper
1 cup cracker crumbs, crushed
1/2 cup flour Vegetable oil for deep frying
5 tablespoons olive oil or vegetable oil
3 onions, finely chopped
1/2 red or green bell pepper, finely chopped (Italian style)
4 cloves garlic, mashed or chopped fine
1 level tsp. crushed hot red pepper
2 bay leaves
1/2 teaspoon sugar
1 teaspoon salt
1 can (6 ounce) tomato paste
1 pound fresh claw crabmeat, shell and cartilage removed, shredded
Croquette Dough:
3 loaves stale white bread, crusts removed
1 loaf stale Cuban bread, ground very fine and sifted (very stale French Bread
can be substituted with fair results)
1 level Tbsp paprika
1 teaspoon salt
.
About 4 hours before serving, make dough: break white bread into pieces;
place in a large bowl, cover with water, soak 15 minutes. Drain water and
squeeze soaked bread until almost dry; return to bowl. Gradually add sifted
Cuban bread until mixture reaches dough consistency. Add paprika and salt,
mix thoroughly. Form dough into ball, refrigerate about 2 hours.
Make filling: Heat olive oil in large skillet, heat to low. Add onion, bell
pepper,
garlic and hot pepper, sauté very slowly 15 minutes. Add bay leaves,
sugar,
salt and tomato paste; stir. cook uncovered 10 minutes, remove bay leaves.
Place mixture on platter, refrigerate 2 hours.
After dough and filling have
chilled, make croquettes: With your hands,
take about 3 Tbsp bread dough, press, add 1 Tbsp crab filling, seal dough
around filling like a croquette with pointed ends. In a small bowl mix eggs,
milk, salt and pepper. In another bowl mix cracker crumbs and flour.
Roll croquettes first into cracker mixture then into egg mixture then into
cracker mixture again. Refrigerate 2 hours.
When ready to cook: heat oil
in deep heavy saucepan or a deep fryer.
Place croquettes a few at a time in the hot oil, fry until light brown.
Makes about 24.
Lobster Tails with Chive Butter
4 5-6 ounce lobster tails
1/3 cup butter
2 tablespoons snipped fresh chives
1 teaspoon finely shredded lemon peel
Lemon wedges (optional)
1. Rinse lobster; pat dry with paper towels. Butterfly tails by using Seascissors or a sharp knife to cut lengthwise through centers of hard top shells and meat, cutting to, but not through, bottoms of shells. Press shell halves of tails apart with your fingers.
2. For sauce, in a small saucepan melt butter. Remove from heat. Stir in chives and lemon peel. Remove 2 tablespoons of the sauce; set the remaining sauce aside.
3. Lightly grease the rack of a gas grill. Preheat grill. Reduce heat to medium. Brush lobster meat with some of the 2 tablespoons sauce. Place lobster, meat sides down, on the grill rack directly over heat. Cover and grill for 6 minutes. Turn lobster. Brush with the rest of the 2 tablespoons sauce. Cover and grill for 6 to 8 minutes more or until lobster meat is opaque.
4. Heat the reserved sauce, stirring occasionally. Transfer the sauce to small bowls for dipping and serve with lobster. If desired, serve with lemon wedges. Makes 4 servings.
To grill lobster on a charcoal grill, prepare as above except cook tails directly over medium coals for 6 minutes. Turn; brush with remaining sauce and cook 6 to 8 minutes more or until lobster meat is opaque.
| Country Fried Mangrove Snapper |
2 pounds snapper fillets, fresh
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
Skin fillets. Cut fillets into serving size portions. Combine cornmeal with seasonings. Roll fish in cornmeal mixture.
Place snapper in an iron skillet which has been preheated with about 1/8 inch of oil.
Brown on one side 2 - 3 minutes. Carefully turn and cook on the other side an additional 3 minutes, until fish flakes easily with a fork.
Serve with tartar sauce and coleslaw.
Red Snapper or Vermillion Snapper may be substituted.
Broiled Snapper with Tropical Salsa
1 1/2 lbs. fresh
snapper fillets; 1/2 to 3/4-inch thick
2 tablespoons fresh lime juice
1/4 teaspoon pepper
BACK
1/2 cup tropical yellow tomato salsa (Recipe below)
(Thanks to
Great-Salsa .com for the salsa recipe)
Cooking spray
1 teaspoon cilantro (optional)
1. Spray broiler pan with non-stick cooking spray.
Cut the snapper into 6 serving-sized
pieces; place on sprayed broiler pan. Brush with lime juice; sprinkle with
pepper.
2. Broil 4 to 6 inches from heat for 6-8 minutes or until the snapper flakes easily
with fork.
3. Top the snapper with Tropical Yellow Tomato Salsa. Broil an additional 1-2 minutes
or
until salsa is hot. Sprinkle with cilantro before serving, if desired.
Tropical Yellow Tomato Salsa
1 ½ cups chopped yellow tomato
½ cup chopped mango
½ cup chopped Papaya
½ cup chopped purple onion
½ cup chopped yellow bell pepper
2 Tbl fresh basil, chopped
2 Tbl fresh cilantro, chopped
2 Tbl fresh lime juice
¼ tsp Salt.
Yields 6 servings
Orange/Ginger Shrimp
This one is very easy to make and ooh so good
BACK 2 inches fresh gingerroot
2 cloves of garlic
1 tablespoon sesame oil
1/4 - 1/2 teaspoon crushed dried chilies, to taste (some chilies are hotter than
others)
1/2 teaspoon salt
1 large red bell pepper
2 lbs of our medium
fresh
Gulf shrimp
1 large red bell pepper
6 scallions
2 large oranges
1 tablespoon olive oil
Peel the ginger and grate it in a bowl.
Finely chop the garlic and add it to the ginger with the crushed chilies, salt
and pepper
and sesame oil.
Add the shrimp, cover and marinate at room temperature for 15 minutes.
Meanwhile thinly slice the red pepper.
Slice the scallions on the diagonal keeping the white and green separate.
Peel and segment the oranges, catching the juice in a bowl. There
should be
3 or 4 tablespoons of juice.
Heat a wok or skillet over moderately high heat until hot.
Add the shrimp and stir fry for about a minute until pink all over.
(Don't overcook.)
Remove the shrimp with a slotted spoon and set aside.
Heat the olive oil in the pan, then add
the red pepper and white parts of the scallions
and stir fry until soft.
Mix in the orange segments and juice, then return the
shrimp and any juices to the pan
and
stir until mixed and heated through.
Serve with the green parts of the scallions over rice.
Place the mustard in a small mixing bowl. Whisk in the
mayonnaise,
Worcestershire sauce, A-1 Sauce, cream and a pinch of salt. Mix
until
well blended and creamy. If you'd like a little more mustardy
bite, whisk
in about 1/2 teaspoon more dry mustard. Chill the sauce,
covered, until
serving. Makes about 1 cup.
| Shrimp Custard and Stone Crab Cake |
| 2
whole eggs 1 egg yolk 4 oz. shrimps, peeled and deveined 8 oz. Stone Crab Meat 1 tbsp. olive oil 1 tbsp. chives finely chopped 1 tsp. Old Bay Seasoning Salt and pepper to taste 1 cup heavy cream How to Prepare the Key West Shrimp Custard: Peel and clean the shrimps, place in a blender with the whole eggs, egg yolk, Old Bay, salt and pepper. Blend to puree, add the cream and process until all blended. Taste and correct seasoning. Transfer to a bowl and place over ice. How to Prepare the Stone Crab Cake: Crack the claws lightly with a nut cracker, being careful not to crush the meat, remove the crab meat with your finger and set aside. Add finely chopped chives, and fold the mixture into the shrimp custard in a small sauté pan over high heat. Add olive oil, place a flan ring in the center, and place one spoon of the crab mixture into the ring to make a perfect circle. Remove the ring and cook only on one side for two minutes over high heat. Bake in a 350 degree oven for three to five minutes. Remove from the oven and turn the stone crab over. |
| Shrimp Custard and Stone Crab Cake |
| 2
whole eggs 1 egg yolk 4 oz. shrimps, peeled and deveined 8 oz. Stone Crab Meat 1 tbsp. olive oil 1 tbsp. chives finely chopped 1 tsp. Old Bay Seasoning Salt and pepper to taste 1 cup heavy cream How to Prepare the Key West Shrimp Custard: Peel and clean the shrimps, place in a blender with the whole eggs, egg yolk, Old Bay, salt and pepper. Blend to puree, add the cream and process until all blended. Taste and correct seasoning. Transfer to a bowl and place over ice. How to Prepare the Stone Crab Cake: Crack the claws lightly with a nut cracker, being careful not to crush the meat, remove the crab meat with your finger and set aside. Add finely chopped chives, and fold the mixture into the shrimp custard in a small sauté pan over high heat. Add olive oil, place a flan ring in the center, and place one spoon of the crab mixture into the ring to make a perfect circle. Remove the ring and cook only on one side for two minutes over high heat. Bake in a 350 degree oven for three to five minutes. Remove from the oven and turn the stone crab over. |
BACK Shrimp Custard and Stone Crab Cake
2 whole eggs
1 egg yolk
4 oz. shrimps, peeled and deveined
8 oz. Stone Crab Meat
1 tbsp. olive oil
1 tbsp. chives finely chopped
1 tsp. Old Bay Seasoning
Salt and pepper to taste
1 cup heavy cream
Key West Shrimp Custard:
Peel and clean the shrimps, place in a blender with the whole eggs, egg yolk,
Old Bay, salt and pepper.
Blend to puree, add the cream and process until all blended. Taste and correct
seasoning. Transfer to a bowl and place over ice.
Stone Crab Cake:
Crack the claws lightly with a nut cracker, being careful not to crush the meat,
remove the crab meat with your finger and set aside.
Add finely chopped chives, and fold the mixture into the shrimp custard in a
small sauté pan over high heat.
Add olive oil, place a flan ring in the center, and place one spoon of the crab
mixture into the ring to make a perfect circle.
Remove the ring and cook only on one side for two minutes over high heat.
Bake in a 350 degree oven for three to five minutes.
Remove from the oven and turn the stone crab over.
BACK Tempura Stone Crab Claws With Lemon Black Pepper Tartar Sauce
1
large egg
1 cup cold club soda
2/3 cup bleached all-purpose flour
1/2 cup cornstarch
1 tablespoon
1 teaspoon salt
24 Medium Florida stone crab claws, shells cracked
Vegetable oil, for deep-frying
Beat the egg in a large mixing bowl. Add the club soda, flour, cornstarch,
Essence, and salt and whisk until smooth. Cover and refrigerate for 30
minutes to 1 hour.
Pour enough oil into a large heavy pot or electric deep fryer to come halfway
up the sides and heat to 360°F.
In batches, dip the crab claws into the batter and deep-fry until golden brown,
2 to 3 minutes. Using a slotted spoon, transfer the claws to paper towels to
drain.
Serve immediately with the tartar sauce.
Lemon Black Pepper Tartar Sauce
1 large egg
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
2 teaspoons Dijon mustard
1/4 cup minced yellow onions
1 cup olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
Combine the egg, lemon juice, lime
juice, mustard, and onions in a food
processor or a blender. Process until smooth, about 15 seconds. With
the machine running, slowly add the oil in a steady stream. The mixture
will thicken. Add the salt and pepper and pulse for 10 seconds.
Pour the sauce into a decorative bowl, cover, and chill for one hour before
serving.
Yield: about 1 1/4 cups
BACK
Lobster Cantonese
Ingredients:
1 1/2 lb. Florida Lobster Tails
3 Tablespoons salad oil
2 Tablespoons fermented salted black beans, rinsed,
drained, and
finely chopped
2 Cloves garlic, finely chopped
1 teaspoon minced, fresh ginger
1/4 lb. Boneless pork (shoulder or butt), trimmed of
excess fat, and
finely chopped or ground
1 Green onion (including top), thinly sliced
1 egg, lightly beaten
Cooking Sauce Ingredients:
1 Tablespoon corn starch
1 Tablespoon soy sauce
1 Tablespoon dry sherry
1/2 cup regular strength chicken broth
A dash of white pepper
Preparation:
Mix all the ingredients for Cooking Sauce, stir together and set aside. Place a wok over high heat; when wok is hot, add oil. When the oil begins to heat, add black beans, garlic, and ginger; stir. Then add pork and stir-fry until no longer pink (about 2 minutes). Add Lobster and stir-fry until shelled meat is opaque throughout (cut to test -- 3 to 4 minutes). Stir Cooking Sauce, add to wok and stir until sauce boils and thickens. Add onion and egg; stir just until egg begins to sit (about 30 seconds). This is traditional Cantonese fare and relatively easy to prepare, so enjoy
Try this with crab, scallops, or shrimp. I've even made it with fresh grouper.