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Fish and Shellfish

Kung Pao Shrimp

Kung Pao Shrimp
Los Angeles Times

Kung pao. It's a favorite Chinese dish, mildly spicy with a tart tang. It's commonly made with chicken, but any meat, seafood or shellfish can be substituted. I used shrimp in this rendition. To save time, shop for shrimp that ... Read more

Total time: 30 minutes | Serves 3 to 4
  • 1 1/2 tablespoons chile garlic sauce
  • 1 1/2 tablespoons oyster sauce
  • 1 teaspoon rice vinegar
  • 2 tablespoons oil
  • 3 cloves garlic, minced
  • 1/3 cup roasted cashews
  • 6 to 8 dried chile peppers
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1 white onion, diced
  • 1/2 pound medium shrimp, peeled and deveined
  • 1/2 teaspoon white pepper
  • 2 green onions, minced

Step 1Combine chile garlic sauce, oyster sauce and vinegar and set aside.

Step 2Heat oil in medium saute pan over medium-high heat. Add garlic and saute until light brown, 2 to 3 minutes. Add cashews, dried peppers, red and green bell peppers and onion and stir-fry until onion starts to turn translucent, 3 minutes.

Step 3Add shrimp, stirring occasionally until they begin to turn pink. Add chile garlic sauce mixture and pepper, stirring to combine. Cook until shrimp are no longer pink and are cooked through, 2 to 3 minutes. Take care not to overcook shrimp or they'll be tough and chewy. Garnish with green onions.

Note: Look for chile garlic sauce at Asian markets or in the Asian aisle of well-stocked supermarkets.

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