Kung Pao Shrimp

Here's a fabulous recipe that everyone devoured.  Dylan loves shrimp and for him this dish is right up there with shrimp scampi, which is his all-time favorite.  =)


Add any veggies you have on hand.  Another great dish to help clean out the frig.  


This recipe is adapted from Cooking Light's.



3 TBSP low-sodium soy sauce, divided
2 TBSP red wine, divided
3 tsp cornstarch
2 lbs peeled and deveined medium shrimp
2 TBSP peanut oil
2 TBSP butter
1/2 cup chopped dry-roasted peanuts
2 TBSP minced peeled fresh ginger
4 cloves of garlic, minced
1/2 tsp crushed red pepper
1 - 1/2 cups thinly sliced celery
1 cup chopped red bell pepper
1/2 cup fat-free, less-sodium chicken broth
2 tsp rice vinegar
1/4 tsp salt
a squirt or two if Sriracha (optional)
4 TBSP green onion strips
1 cup bean sprouts
2 cups cooked white rice or rice stick

Combine 1-1/2 TBSP soy sauce, 1 TBSP wine, cornstarch, and shrimp.  Heat oil and butter in a wok over high heat. Add peanuts, ginger, garlic and red pepper; stir-fry 30 seconds. Stir in celery and bell pepper; stir-fry 2 minutes or until crisp-tender. Add shrimp mixture; stir-fry 2 minutes. Add remaining soy sauce, wine, broth and a squirt or two of Sriracha to add a little more heat. Bring to a simmer; cook 1 minute or until slightly thickened. Remove from heat; stir in vinegar and salt. Top with onions and bean sprouts.  Serve over cooked rice or rice stick.