P. F. CHANG'S CHINA BISTRO LEMON PEPPER SHRIMP
FOR THE BLACK PEPPER SAUCE:
1 1/2 cups chicken stock
4 ounces tomato ketchup
3 ounces granulated sugar
2 ounces soy sauce
1 ounce garlic
1 ounce ground black pepper
FOR THE SHRIMP:
1 dozen shrimp, peeled and cleaned
Cornstarch or potato starch
Canola oil for frying
Half a lemon, cut into thin slices
TO SERVE:
Assorted vegetables cut into thin strips
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.
TO SERVE:
Pour the shrimp, lemons and sauce over the vegetables.
Servings: 4
Source: several sources on the Net
FOR THE BLACK PEPPER SAUCE:
1 1/2 cups chicken stock
4 ounces tomato ketchup
3 ounces granulated sugar
2 ounces soy sauce
1 ounce garlic
1 ounce ground black pepper
FOR THE SHRIMP:
1 dozen shrimp, peeled and cleaned
Cornstarch or potato starch
Canola oil for frying
Half a lemon, cut into thin slices
TO SERVE:
Assorted vegetables cut into thin strips
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.
TO SERVE:
Pour the shrimp, lemons and sauce over the vegetables.
Servings: 4
Source: several sources on the Net
MsgID: 1419370
Shared by: Halyna - NY
In reply to: ISO: P.F. Chang's Lemon Pepper Shrimp
Board: Copycat Recipe Requests at Recipelink.com
Shared by: Halyna - NY
In reply to: ISO: P.F. Chang's Lemon Pepper Shrimp
Board: Copycat Recipe Requests at Recipelink.com
- Read Replies (1)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | ISO: P.F. Chang's Lemon Pepper Shrimp |
Mark- Simi Valley, CA | |
2 | Recipe: P. F. Chang's China Bistro Lemon Pepper Shrimp Recipe |
Halyna - NY |
ADVERTISEMENT
Random Recipes from:
Main Dishes - Fish, Shellfish
Main Dishes - Fish, Shellfish
- L.A. Schools Salmon Supreme (1940's)
- Sea Bass with Potatoes and Artichokes (Branzino con Patate e Carciofi)
- Clams Cooked with Paprika (Spanish)
- Ted's Montana Grill Crabcakes (St. Philip's Island)
- Grilled Salmon with Edamame Coulis
- Rubio's Mahi Mahi Burritos with Chipotle Cream Sauce
- Mussels in Spicy Tomato Sauce (Zuppa Di Cozze)
- Barbecued Salmon with Mango-Chile Sauce
- Pillars Restaurant Gulf Coast Scamp with Jumbo Lump Crab and Tasso Butter
- Squid in Wine Sauce (Calamari alla Nanni, NY Times Cookbook)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute