Kung Pao Shrimp

I know you know I love love love seafood. I also like my food with a lil kick. While Kung Pao Chicken is good, Kung Pao Shrimp is even better. I prefer cashews to peanuts. To cut the carbs, sometimes, I serve the Kung Pao over my Sesame Garlic-Ginger Cabbage. With or without rice, this recipe is a spicy flavorful keeper. Adjust the level of spice for your tastebuds. And, of course feel free to use chicken or even pork. I haven’t tried it yet, but I’m thinking, how about Kung Pao Salmon? That’s definitely on my recipe creation list now!. 

Peace & Java
Prep Time: 20 min            Cook Time: 20 min               Total Time: 40 min    
      Serving Size: 1 1/2 cups

Servings: 4                          Difficulty: Intermediate      Yield: about 6 cups           SP: 4

INGREDIENTS:

1 pound medium shrimp (41-50), peeled and deveined

1 large green bell pepper, chopped into 1-inch pieces

1 large red bell pepper, chopped into 1-inch pieces

1 large onion, chopped into 1-inch pieces

1/4 cup cashews

8-10 dried red chilies

2 green onions, white and green, thinly sliced

1 tablespoons canola or peanut oil

Marinade

2 tablespoons soy sauce

1 tablespoon Mirin

1 teaspoon cornstarch

Kung Pao Sauce

1 tablespoon Chinese black vinegar  

1 tablespoon fresh grated ginger

1 teaspoon soy sauce

1 teaspoon hoisin sauce

1 teaspoon sesame oil

1 teaspoon brown sugar

1 teaspoon cornstarch

1/2 teaspoon chili garlic paste, or to taste

1/4 teaspoon ground cayenne pepper, or to taste

4 cloves garlic, minced

DIRECTIONS:

1. In a medium bowl, whisk the soy sauce, Mirin and cornstarch until the cornstarch is dissolved. Add the shrimp, and toss to coat. Set aside and prepare the rest of the veggies and sauce.

2. In a medium bowl, combine the black vinegar, ginger, soy sauce, hoisin, sesame oil, sugar, cornstarch, chili garlic sauce, cayenne and garlic. Whisk until the sugar and cornstarch are dissolved and set aside. 

3. Chilis are potent and can really smoke up the kitchen. Turn on the exhaust fan if needed. Add the canola oil to a large work or skillet on medium high heat. Add the chilies and stir-fry about 30 seconds or until the chilies have begun to blacken. 

4. Add the bell peppers and onion. Stir-fry until a lil browned, but still crisp-tender, about 4-5 minutes. 

5. Stir the marinating shrimp, making sure they are coated. Add the shrimp to the pan and stir-fry until just pink. Add the Kung Pao sauce and and coat the shrimp and veggies. Add the cashews and cook 1-2 minutes until the sauce is thickened. 

6. Remove from the heat. Garnish the Kung Pao with the green onions and serve over Sesame Garlic & Ginger Cabbage or brown rice.  

1 cup of Sesame Garlic & Ginger Cabbage is 1 SP and 1/2 cup brown rice is 4 SP.

NOTES, TIPS & TRICKS: 

Mirin is a rice wine. It can be found in most grocery stores or at an Asian market. 

If you can’t find Chinese black vinegar, my fav is Gold Plum Chinkiang, use a good-quality balsamic vinegar. Amazon carries Gold Plum if you can’t find it locally. 

Hoisin is a Chinese barbecue sauce. You can find it at most grocery stores. 

If you can find ground Sichuan pepper, use it in place of the cayenne. 

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