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Go Figure . . . . . plus Shrimp with Lobster Sauce


If you’re like me you watch the news and wonder what’s going on in the world.  Everything would appear to be upside down and backwards.  The truth no longer seems to matter – bad deeds are ignored and  good people are seemingly under attack.   Things are so crazy that I guess I shouldn’t have been surprised when I went out a couple of days ago and found one of my plum trees in full bloom.  That’s right – it was just about covered in little white blossoms.  Really looked funny since 90% of the leaves are gone!  And, it would appear that this happened over night – since I hadn’t noticed it the day before and I’m outside with Bear all the time.  Go figure !



Shrimp with Lobster Sauce

First, let me say that this recipe does not use lobster.  And, it tastes like what you might get at a Chinese restaurant .  Use what ever size shrimp you like.  If I have large shrimp, I either cut them in half (lengthwise) or butterfly them simply so they will cook faster.



  • 1-1/2 teaspoon cornstarch
  • shrimplobstersauce_12 teaspoons cooking sherry
  • 1 pound (or more !!) medium shrimp – peeled and deveined
  • 4 tablespoons vegetable oil
  • 3 large cloves garlic or 4 small ones, finely minced
  • 4 slices of fresh ginger root
  • 1/4 pound ground pork (unseasoned)
  • 1 cup water
  • 2 tablespoons soy sauce
  • 1/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1-1/2 tablespoon cornstarch
  • 1/4 cup cold water
  • 1 egg, beaten



  1. Bear_orchardIn a medium bowl, dissolve 1-1/2 teaspoons of cornstarch in the sherry. Add shrimp and toss to coat.  Set aside.
  2. In a small pan with 1/4 cup water, cook pork until no longer pink.  You want it crumbly.  Drain water and set aside.
  3. Heat oil in heavy skillet or wok over medium-high heat.  Add shrimp, fry until pink (3-5 minutes).
  4. Using a slotted spoon, remove shrimp to a plate leaving as much oil in the pan as possible.
  5. Add garlic to hot oil and cook for a few seconds.
  6. Add ginger and drained, cooked pork.  Cook for a few seconds.
  7. Combine 1 cup water, soy sauce, sugar and salt.  Add to pork and ginger in pan.  Bring to a boil, cover, reduce heat and simmer for about 2 minutes.
  8. Mix together the remaining 1-1/2 tablespoons of cornstarch and 1/4 cup water.  Pour into the pan with the pork – at this time also add in the shrimp.
  9. Return to simmer and then stir while drizzling in the beaten egg.
  10. Serve over hot rice.

I found this recipe somewhat  busy  the first time, but so worth the effort.  Also, since we don’t use ground pork for anything else, I bought a couple of pounds and froze the leftovers in 1/4 pound portions just to be ready for next time David requested it.





Don’t forget to check out some of my favorite recipes for Thanksgiving, including:cranberryjellobowl

Sugar Free Cranberry Sauce

Bourbon Pecan Pie

Pumpkin Pecan Cheesecake Bars

For more recipes – sugar free,  half-sugar-free and traditional, please visit . . .  I Can’t Believe It’s Sugar Free


Enjoy !!

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