Kung Pao Shrimp Risotto Recipe

Ingredients
<br>- 1 pound (26 to 30 per lb.) shelled, deveined shrimp, rinsed and drained
<br>- 1/2 cup diced red bell pepper
<br>- 1 tablespoon minced fresh ginger
<br>- 4 dried hot chilies (about 3 in.)
<br>- 1 teaspoon salad oil
<br>- 1 cup white arborio or pearl rice
<br>- 1 cup dry sherry
<br>- 3 1/2 cups fat-skimmed chicken broth
<br>- 1 teaspoon Asian (toasted) sesame oil
<br>- 1/2 cup chopped or slivered green and/or red bell pepper
<br>- 2 tablespoons chopped salted roasted peanuts
<br>- Soy sauce
<br><p></p>Directions
<br>step 1: In a 10- to 12-inch nonstick frying pan over high heat, stir the shrimp until pink, about 2 minutes. Remove from pan.
<br>step 2: Add diced red bell pepper, ginger, chilies, and salad oil to pan. Stir until vegetables are limp, about 3 minutes.
<br>step 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.
<br>step 4: Add shrimp and stir just until hot, 1 to 2 minutes. Stir in sesame oil.
<br>step 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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Ingredients
- 1 pound (26 to 30 per lb.) shelled, deveined shrimp, rinsed and drained
- 1/2 cup diced red bell pepper
- 1 tablespoon minced fresh ginger
- 4 dried hot chilies (about 3 in.)
- 1 teaspoon salad oil
- 1 cup white arborio or pearl rice
- 1 cup dry sherry
- 3 1/2 cups fat-skimmed chicken broth
- 1 teaspoon Asian (toasted) sesame oil
- 1/2 cup chopped or slivered green and/or red bell pepper
- 2 tablespoons chopped salted roasted peanuts
- Soy sauce

Directions
step 1: In a 10- to 12-inch nonstick frying pan over high heat, stir the shrimp until pink, about 2 minutes. Remove from pan.
step 2: Add diced red bell pepper, ginger, chilies, and salad oil to pan. Stir until vegetables are limp, about 3 minutes.
step 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.
step 4: Add shrimp and stir just until hot, 1 to 2 minutes. Stir in sesame oil.
step 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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