[Sca-cooks] Top Secret Recipes version of P. F. Chang's® Lemon Pepper Shrimp

[Jeanne]

Top Secret Recipes version of P. F. Chang's® Lemon Pepper Shrimp

Sauce
1 tablespoon vegetable oil
2 tablespoons chopped garlic
1/2 teaspoon minced ginger
1/3 cup soy sauce
3/4 cup water
2 teaspoons cornstarch
1/4 cup dark brown sugar
2 teaspoons lemon juice
2 teaspoons coarse grind black pepper

1 pound medium raw shrimp (31/40 count), shelled and deveined
1/2 cup cornstarch
1 cup vegetable oil
4 thin lemon slices, each cut into quarters

Garnish
1 teaspoon vegetable oil
2 large green onions
1 cup bean sprouts

1. Make sauce by heating 1 tablespoon oil in a wok or large saucepan over
medium heat. Sauté garlic and ginger in the hot oil for about 15 seconds
being careful not to burn the garlic. Add the soy sauce, then dissolve
cornstarch in the water and add the mixture to the pan. Add brown sugar,
lemon juice and black pepper and bring mixture to a boil. Simmer for two
minutes then remove it from the heat.
2. Coat all the shrimp generously with cornstarch. Let the shrimp sit for
about five minutes so that the cornstarch will adhere better.
3. Heat a cup of oil in a wok or large skillet over medium heat. Add the
shrimp to the pan and sauté for 3 to 4 minutes or until the shrimp starts to
turn light brown. Strain the shrimp out of the oil with a slotted spoon or
spider and dump oil. Replace shrimp back in the wok along with the lemon
slices, sauté for a minute, then add the sauce to the pan. Toss everything
around to coat the shrimp thoroughly. Cook for another minute or so until
the sauce thickens on the shrimp.
4. As the shrimp cooks, heat up 1 teaspoon of oil in a separate medium
saucepan. Cut the green part of the green onions into 3-inch lengths. Add
those green onion slices and bean sprouts to hot oil along with a dash of
salt and pepper. Sauté for a couple minutes until green onions begin to
soften.
5. Build the dish by pouring the green onions and sprouts onto a serving
plate. Dump the shrimp over the veggies and serve.
(http://www.topsecretrecipes.com)

Serves 2.

Jeanne
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