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

2

Tbsp.

cornstarch

 

1

clove

garlic,

crushed

1

bunch

scallions cut

into

 

pound coarsely ground

 

chunks, including some of the

 

lean

pork

 

 

green

top

 

1

cup soy sauce

2

1 -pound lobsters,

cut into

2

cups

chicken

broth

 

P-inch

pieces

 

1

tsp. sugar

 

1

egg,

slightly beaten

1)Preheat Electric Skillet 340°F.

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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