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Kung Pao Shrimp Risotto

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  Shrimp 1 Pound (Shelled, Deveined, Rinsed And Drained - 26 To 30 Pieces)
  Diced red bell pepper 1⁄2 Cup (8 tbs)
  Minced ginger 1 Tablespoon
  Dried red chilies 4 (About 3 Inch Each)
  Salad oil 1 Teaspoon
  Arborio rice/Pearl rice 1 Cup (16 tbs)
  Dry sherry 1 Cup (16 tbs)
  Fat free chicken broth 3 1⁄2 Cup (56 tbs)
  Toasted sesame oil 1 Teaspoon (Asian)
  Chopped green bell pepper/Red bell pepper 1⁄2 Cup (8 tbs), or silvered
  Chopped roasted salted peanuts 2 Tablespoon
  Soy sauce To Taste

1. In a 10- to 12-inch nonstick frying pan over high heat, stir the shrimp until pink, about 2 minutes. Remove from pan.
2. Add diced red bell pepper, ginger, chilies, and salad oil to pan. Stir until vegetables are limp, about 3 minutes.
3. Add rice to pan and stir until opaque, 1 to 2 minutes. Add sherry and broth.
Bring to a boil and cook, stirring often, until rice is tender to bite, about 15 minutes.
4. Add shrimp and stir just until hot, 1 to 2 minutes. Stir in sesame oil.
5. Ladle risotto into wide bowls or
mound on plates. Sprinkle portions with chopped bell pepper and peanuts. Add soy sauce to taste.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1634 Calories from Fat 314

% Daily Value*

Total Fat 36 g56%

Saturated Fat 5.2 g25.8%

Trans Fat 0.1 g

Cholesterol 689.4 mg229.8%

Sodium 4631.2 mg193%

Total Carbohydrates 198 g66%

Dietary Fiber 12.4 g49.7%

Sugars 21.4 g

Protein 107 g214.7%

Vitamin A 84% Vitamin C 289%

Calcium 33.2% Iron 73.8%

*Based on a 2000 Calorie diet


Kung Pao Shrimp Risotto Recipe