P. F. Chang's Lemon Pepper Shrimp
- BLACK PEPPER SAUCE:
- 1 dozen shrimp peeled, cleaned
- Cornstarch or potato starch as needed
- Canola oil for frying
- 1/2 lemon cut thin slices
- Assorted vegetables cut thin strips
- 1 ounce table black pepper
- 1 ounce garlic
- 4 ounces tomato ketchup
- 2 ounces soy sauce
- 1 1/2 cups chicken stock
- 3 ounces sugar
Combine Black Pepper 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 1 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 Black Pepper Sauce to the shrimp as you like. Pour the shrimp, lemons and sauce over the vegetables.
This recipe yields 4 servings.