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KUNG PAO SHRIMP


Active Time : 20 minutes
Total Time : 20 minutes
Serves : 4 servings

INGREDIENTS

  • 3 tablespoons water
  • 2 tablespoons dry sherry divided
  • 1 tablespoon less sodium soy sauce
  • 1 tablespoon corn starch divided
  • 1/2 teaspoon salt
  • 1 pound frozen 41-50 count EZ peel uncooked shrimp thawed, peeled & deveined
  • 2 tablespoons pure vegetable oil
  • 3-4 dried red chiles split in half lengthwise, seeds removed
  • 4 green onions diagonally sliced
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons minced fresh gingerroot
  • 1/2 cup party peanuts
  • - cooked jasmine rice if desired

DIRECTIONS

In a small bowl combine water, 1 tablespoon sherry, soy sauce and 2 teaspoons corn starch; set aside.

In a medium bowl, combine remaining sherry, corn starch and salt. Toss with shrimp; set aside.

In wok or large skillet, heat oil over high heat; add the chiles and stir-fry until they begin to darken (about 1 minute). Add green onions, garlic and gingerroot; continue stir-frying 1-2 minutes.

Add shrimp mixture; stir frequently, but not constantly until shrimp are opaque and cooked through (about 5-6 minutes).

Add sherry mixture to the shrimp; stir until sauce thickens (about 1 minute). Add peanuts and stir to coat. Serve with prepared white rice, if desired.