Kung Pao Shrimp Recipe 455 Food

KUNG PAO SHRIMP

Steps:

• Heat dressing in large skillet on medium-high heat. Add bell peppers, crushed red pepper and half the onions; stir-fry 3 min.
• Add chili sauce and lime juice; mix well. Add shrimp; stir-fry 3 to 4 min. or until shrimp turn pink and bell peppers are crisp-tender.
• Sprinkle with nuts and remaining onions.

KUNG PAO SHRIMP

Steps:

• Combine soy sauce, chicken broth, and sesame oil in a bowl. Dissolve cornstarch in water and mix into the bowl. Add shrimp and stir to coat. Cover and refrigerate for 1 1/2 hours; stir occasionally.
• Mix chicken broth, sugar, vinegar, soy sauce, sesame oil, and cornstarch together to make the sauce. Set aside.
• Heat oil in a large frying pan. Add onion and cook, stirring occasionally, until limp and translucent, about 5 minutes. Add shrimp and stir until pink, about 1 minute. Stir in bamboo shoots, bell peppers, and dried chile; cook for 1 minute. Pour in sauce and peanuts. Cook until sauce boils and thickens slightly, about 5 minutes.

KUNG PAO SHRIMP

Steps:

• In a medium bowl, mix broth, soy sauce, vinegar, cornstarch, sugar, crushed red pepper, sesame oil and salt.
• Heat oil in a small wok or deep skillet over high heat. Add broccoli, carrot, ginger and garlic to pan. Stir-fry until garlic begins to brown and broccoli and carrots are crisp tender.
• Add shrimp and stir-fry for 3-4 minutes, or until cooked through.
• Stir broth mixture into pan. Bring to a boil and then simmer until thick, about 1 minute.
• Top with green onions and peanuts. Serve with hot rice.

KUNG PAO SHRIMP

Steps:

• In a bowl, combine the shrimp, cornstarch, salt, and pepper. Stir to coat. Let stand for 15 minutes.
• Place the peppercorns in a small frying pan over medium heat. Cook shaking the pan frequently, until the peppercorns darken slightly and smell toasted, 3 to 4 minutes. Process in a spice grinder or blender until coarsely ground.
• In a bowl, combine the peppercorns, vinegar, hoisin sauce, soy sauce, and pepper flakes.
• Place a wok or wide frying pan over high heat until hot. Add the oil, swirling to coat the sides. Add the shrimp and stir-fry until they turn pink, about 1 1/2 minutes. Add the onion, jalapeno, and bamboo shoots; stir fry for 1 minute. Add the sauce and cook until heated through. Add the peanuts and toss to coat.

KUNG PAO SHRIMP

Steps:

• Whisk together the broth, oyster sauce, chile paste, and cornstarch in a small bowl.
• Heat the peanut oil in a large skillet over medium high heat.
• Add shrimp and peanuts and cook, stirring, until the shrimp are just barely cooked (2 - 3 minutes). Transfer them to a plate.
• Heat the sesame oil in the skillet, and saute the bell pepper until just barely tender (about 3 minutes). Then add the garlic and ginger to the skillet with the bell peppers and cook, stirring, until fragrant (about 1 minute).
• Add the broth mixture to the pan with the pepper mixture. Bring to boil. When boiling, add the shrimp and peanuts and simmer until the sauce has thickened, about 1 minute. Make sure the shrimp are done (but not overcooked).
• Serve over rice or lo mein noodles.

KUNG PAO SHRIMP

Steps:

• Heat wok (smoking), introduce oil and shrimp, separate and velvet for 1 to 2 minutes. Do not overcook.
• Carefully pour shrimp and oil onto oil skimmer.
• Stir fry chile pods and onions.
• Add garlic and Kung Pao sauce.
• Add shrimp, toss.
• Add peanuts and chile flakes.

WW 4 POINTS - KUNG PAO SHRIMP

Steps:

• Combine the broth, sake or rice wine, soy sauce, honey,chili-garlic sauce, cornstarch, and sesame oil. Set aside.
• Heat nonstick large skillet on med-high heat until drop of water sizzles.
• Add oil and shrimp.
• Stir-fry until shrimp are opaque, then transfer shrimp to a plate.
• Add the scallions, ginger, and garlic; stir-fry until fragrant.
• Add the broccoli florets and bamboo shoots, stir-fry until crisp-tender.
• Add the broth mixture and shrimp. Cook, stirring constantly, until mixture boils and thickens.
• 4 Points for 1-1/4 cups.

KUNG PAO SHRIMP

Steps:

• Toss shrimp with sherry and soy sauce in medium bowl; marinate until shrimp have absorbed flavors, about 10 minutes. Mix garlic, ginger and 1 tbsp 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.
• Heat 1 tbsp 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 Tbsp 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.

KUNG PAO SHRIMP

Steps:

• Mix the shrimp, Shaoxing wine, 1 teaspoon cornstarch and a pinch of salt in a bowl until the shrimp are evenly coated. Let stand while you prepare the other ingredients.
• Stir the sugar, soy sauce, vinegar, Sichuan pepper and remaining teaspoon cornstarch in a separate bowl. Dice the bell pepper and thinly slice the garlic. Have all your ingredients ready next to the stove.
• Heat the oil in a wok or large skillet over medium-high heat for 15 seconds. Add the peanuts and stir until browned in spots, 30 to 60 seconds. Add the bell pepper and garlic, and sprinkle with salt. Cook, stirring, until the pepper is bright and the garlic starts to become translucent, about 30 seconds. Add the chiles and stir well, then add the shrimp with its marinade. Cook, stirring occasionally, until the shrimp are curled and just opaque, 2 to 3 minutes.
• Add the scallions and stir until glossy, about 15 seconds, then add the sauce. Cook, stirring, until the sauce thickens and coats everything evenly, about 1 minute. If any of the starchy sauce has stuck to the bottom of the pan, add a splash of water and scrape up any browned bits. Taste and add more Sichuan pepper if you'd like. Immediately transfer to a dish and serve hot.