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    You are in: Home / Recipes / Kung Pao Shrimp Recipe
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    Kung Pao Shrimp

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    dicentra's Note:

    This is from my 365 One Dish Meals Cookbook. Serve this over some plain steamed jasmine rice.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a medium bowl, combine the shrimp with 1 tablespoon cornstarch and egg white.
    2. 2
      Toss to mix thoroughly.
    3. 3
      In a skillet, heat oil over high heat until hot. Add shrimp and stir-fry until pink and loosely curled, 1-2 minutes.
    4. 4
      With a slotted spoon, remove shrimp to a bowl.
    5. 5
      Add peanuts to oil in skillet and fry for 30 seconds.
    6. 6
      Remove and drain on paper towels.
    7. 7
      Drain off and discard all but 2 tablespoons of oil from the skillet.
    8. 8
      Add hot pepper flakes, pea pods, water chestnuts, scallions and garlic.
    9. 9
      Stir-fry over medium-high heat for 2 minutes.
    10. 10
      Return shrimp to the pan and stir-fry for 1 minute longer.
    11. 11
      Mix in chili paste, soy sauce, sherry, red wine vinegar, sugar and chicken broth until well blended.
    12. 12
      Dissolve remaining cornstarch in cold water and add to pan.
    13. 13
      Cook over high heat, stirring, until sauce boils and thickens, about 2 minutes.
    14. 14
      Add peanuts and mix well. Serve immediately.

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    Nutritional Facts for Kung Pao Shrimp

    Serving Size: 1 (288 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 540.8
     
    Calories from Fat 305
    56%
    Total Fat 33.9 g
    52%
    Saturated Fat 4.6 g
    23%
    Cholesterol 129.6 mg
    43%
    Sodium 1481.1 mg
    61%
    Total Carbohydrate 23.6 g
    7%
    Dietary Fiber 4.2 g
    16%
    Sugars 5.8 g
    23%
    Protein 28.2 g
    56%

    The following items or measurements are not included:

    Chinese pea pods

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