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Makes 4 Servings
cup cooking oil
1 pound shrimp, shelled and de-veined
2 Tbsp. chopped celery
Tbsp. chopped green pepper
1 Tbsp. chopped onion
1 clove garlic, minced
1 Tbsp. snipped parsley
2 Tbsp. lemon juice
cup tomato paste
tsp. salt
1) Heat oil in Electric Skillet to
2) Add shrimp, celery, green pepper, onion and garlic. turning often
until shrimp are just pink. Turn heat to Simmer.
3) Add cup water and remaining ingredients and mix well.
4) Simmer, stirring occasionally, about 5 minutes or until shrimp are tender.
5) Reduce heat to “Simmer” for serving.
LOBSTER CANTONESE
Makes 4 Servings
3 Tbsp. cooking oil
1 clove garlic, crushed
pound coarsely ground
lean pork
1 cup soy sauce
2 cups chicken broth
1 tsp. sugar
1) Preheat Electric Skillet 340°F.
2 Tbsp. cornstarch
1 bunch scallions cut into
chunks, including some of the
green top
2 1 -pound lobsters, cut into
P-inch pieces
1 egg, slightly beaten
2) Heat oil. Add garlic and pork, until it loses its pink color.
3) Stir in soy sauce, chicken broth and bring to a boil.
4) Add Lobster. Cover, reduce heat and cook 10 minutes.
5) Combine cornstarch and cup water in a small bowl to a smooth paste.
6) Add to the lobster and stir until sauce is thickened and clear.
7) Stir in scallions
and
slightly beaten egg over the lobster and cook,
stirring just until the egg is set.
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