Nick's Picks: Rachelle's choice is Kung Pao Shrimp! SPICY!!

05.09.12 | Nick Finlayson |

About a Pound of Shrimp peeled and de-veined

4-5 Garlic Cloves smashed

1 Tbsp Fresh Ginger Minced

1/4 Cup Peanut Oil

1 Tbsp Soy Sauce

1 Tbsp Rice Vinegar

2 Green Chile peppers Seeded and minced

1 Red Pepper Seeded and minced

4 Scallions Chopped

1/2 Cup Hoisin Sauce

1/2 Cup White Cooking Wine

1 Tbsp Cornstarch Diluted in Cold water

2 Tbsp Soy Sauce

4 Packets Splenda Sugar Substitute

About a quarter cup Peanuts

Marinate the shrimp in the first group of ingredients and chill overnight. Stirfry or Wok over high heat the shrimp, peppers and scallions only for about a minute or until shrimp is starting to turn pink. De-glaze with wine and burn off any alcohol. Add hoisin, soy, spenda and peanuts. Bring to a simmer stirring often. Add cornstarch to desired consistency. Stir. Serve over white rice. Serves 4-6


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