Recipe: P. F. Chang's China Bistro Lemon Pepper Shrimp Recipe

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