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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.

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Kung Pao Shrimp Risotto Recipe