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SHRIMP SCAMPI
Makes 4 Servings
1/3 cup cooking oiI 1 clove garlic, minced
1 pound shrimp, shelled and de-veined 1 Tbsp. snipped parsley
2 Tbsp. chopped celery 2 Tbsp. lemon juice
1/2 Tbsp. chopped green pepper 1/3 cup tomato paste
1 Tbsp. chopped onion 1/2 tsp. salt
1. Heat oil in Electric Skillet to 280°F.
2. Add shrimp, celery, green pepper, onion and garlic. Sauté, turning often
until shrimp are just pink. Turn heat to Simmer.
3. Add 1/3 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 2 Tbsp. cornstarch
1 clove garlic, crushed 1 bunch scallions cut into 1/2-inch
1/2 pound coarsely ground chunks, including some of the
lean pork green top
1/4 cup soy sauce 2 1-pound lobsters, cut into
2 cups chicken broth 2-inch pieces
1 tsp. sugar 1 egg, slightly beaten
1. Preheat Electric Skillet 340°F.
2. Heat oil. Add garlic and pork, sauté 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 1/4 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.