KUNG PAO SHRIMPFrom choclytcandy 6 years ago
- 1 pound extra-large shrimp (21 to 25 count), peeled and deveined shopping list
- 1 tablespoon dry sherry or rice wine shopping list
- 2 teaspoons soy sauce shopping list
- 3 medium cloves garlic , pressed through garlic press or minced (about 1 tablespoon) shopping list
- 1/2 inch piece fresh ginger , peeled and minced (about 2 teaspoons) shopping list
- 3 tablespoons peanut oil or vegetable oil shopping list
- 1/2 cup roasted unsalted peanuts shopping list
- 6 small whole dried red chiles (each about 1 3/4 to 2 inches long), 3 chiles roughly crumbled, or 1 teaspoon dried red pepper flakes shopping list
- 3/4 cup low-sodium chicken broth shopping list
- 2 teaspoons black rice vinegar or plain rice vinegar shopping list
- 2 teaspoons toasted sesame oil shopping list
- 1 tablespoon oyster sauce shopping list
- 1 tablespoon hoisin sauce shopping list
- 1 1/2 teaspoons cornstarch shopping list
- 1 medium red bell pepper , cut into 1/2-inch dice shopping list
- 3 medium scallions , sliced thin shopping list
How to make it
- Note: You can substitute plain rice vinegar for the black rice vinegar (available in Asian markets), but we prefer the latter for its fruity, salty complexity. If you prefer roasted unsalted cashews over peanuts, substitute an equal amount. Do not eat the whole chiles in the finished dish.
- 1. Toss shrimp with sherry and soy sauce in medium bowl; marinate until shrimp have absorbed flavors, about 10 minutes. Mix garlic, ginger, and 1 tablespoon oil in small bowl; set aside. Combine peanuts and chiles in small bowl; set aside. Mix chicken broth, vinegar, sesame oil, oyster-flavored sauce, hoisin sauce, and cornstarch in small bowl or measuring cup; set aside.
- 2. Heat 1 tablespoon oil in 12-inch skillet over high heat until just beginning to smoke. Add shrimp and cook, stirring about once every 10 seconds, until barely opaque, 30 to 40 seconds; add peanuts and chiles, stir into shrimp, and continue cooking until shrimp are almost completely opaque and peanuts have darkened slightly, 30 to 40 seconds longer. Transfer shrimp, peanuts, and chiles to bowl; set aside. Return skillet to burner and reheat briefly, 15 to 30 seconds. Add remaining 1 tablespoon oil, swirl to coat pan, and add red bell pepper; cook, stirring occasionally, until slightly softened, about 45 seconds. Clear center of pan, add garlic-ginger mixture, mash into pan with spoon or spatula, and cook until fragrant, 10 to 15 seconds; stir into peppers until combined. Stir broth mixture to recombine, then add to skillet along with reserved shrimp, peanuts, and chiles; cook, stirring and scraping up browned bits on bottom of pan, until sauce has thickened to syrupy consistency, about 45 seconds. Stir in scallions; transfer to serving plate and serve immediately.
The Cookchoclytcandy IN
The Rating5 people
Looks delicious. Yum. Thanks for the post. A 5 from me.tablescape in loved it
allergic to shrimp now use to luv this thanks for sharing
high5momo_55grandma in Mountianview loved it
I love shrimp & this sounds like a wonderful way to serve it. Thanks & 5 forksbrianna in loved it
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