P.F. Chang's China Bistro Lemon Pepper Shrimp - Printable Version +- Fishing Forum (https://bigfishtackle.com/forum) +-- Forum: Fish and Game Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=395) +--- Forum: Fish Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=116) +--- Thread: P.F. Chang's China Bistro Lemon Pepper Shrimp (/showthread.php?tid=199346) |
P.F. Chang's China Bistro Lemon Pepper Shrimp - tubeN2 - 05-05-2005 1 dozen shrimp, peeled and cleaned Cornstarch or potato starch Canola oil for frying Half a lemon, cut into thin slices Assorted vegetables cut into thin strips Black Pepper Sauce 1 ounce table black pepper 1 ounce garlic 4 ounces tomato ketchup 2 ounces soy sauce 1 1/2 cups chicken stock 3 ounces granulated sugar Combine sauce ingredients and set aside. Lightly coat shrimp with starch. Fry in 3 inches of oil until lightly browned. Make sure the oil is hot before you put the shrimp in. You can test the oil by dropping a piece of green onion into the oil. If the onion bubbles and rises to the surface, the oil is ready. After frying the shrimp, set them aside. In a hot wok, stir fry your favorite vegetables in approximately a tablespoon of oil. Do not overcook. After the vegetables are heated, set them aside. In the same wok, stir fry the lemon pieces. When the lemon pieces are hot (about 2 minutes), add the shrimp back into the wok. Add as much of the pepper sauce to the shrimp as you like. Pour the shrimp, lemons and sauce over the vegetables. Servings: 4 |