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    Recipe from Ultimate Shrimp Book , Copyright © 2002 by Bruce Weinstein and Mark Scarborough. All rights reserved.

    yields Makes 4 servings time --- difficultymoderate

    The sauce for this fiery farrago from China's Szechwan province is made from chiles, peanuts, and ginger. Although the dish is usually prepared with chicken, shrimp gives the stir-fry a delicate sweetness that counterbalances its spiciness. Don't eat the red chiles, just let them flavor the dish. Serve with bowls of fluffy white rice.


    1/4 cup dry sherry
    1 tablespoon soy sauce
    1 tablespoon hoi sin sauce
    2 teaspoons rice wine vinegar
    3 tablespoons peanut oil
    1 pound medium shrimp (35 to 40 per pound), peeled and deveined
    16 dried red Asian chiles
    1 tablespoon minced ginger
    3 garlic cloves, minced
    1/4 teaspoon Szechwan peppercorns, crushed
    2 scallions, cut into 1-inch pieces
    1 green bell pepper, cored, seeded and cut into 1/4-inch strips
    1 cup unsalted peanuts
    2 teaspoons cornstarch, dissolved in 1 tablespoon water
    2 teaspoons toasted sesame oil


    # In a small bowl, whisk together the sherry, soy sauce, hoi sin sauce, and vinegar. Set aside.
    # Set a large work or skillet over medium-high heat until it is hot but not smoking. Add the oil and swirl it around the wok. Add the shrimp and stir and toss until pink and firm, about 3 minutes.
    # Add the chiles, ginger, garlic, Szechwan peppercorns, scallions, green pepper, and peanuts. Stir and toss for 1 minute. Turn the heat to high and add the sherry mixture. Cook, stirring constantly, until the sauce comes to a boil. Add the cornstarch mixture and stir and toss until the mixture thickens, almost instantly. Remove the pan from the heat.
    # Sprinkle the dish with the sesame oil. Serve hot.


    Kun Pao Shrimp and Broccoli: Omit the green pepper. Add 1 cup broccoli florets with the chiles.
    Kung Pao Shrimp and Chicken: Reduce the shrimp to 1/2 pound. Stir-fry 1/2 pound chicken tenders or 1/2 pound boneless, skinless chicken breasts, cut into 1-inch cubes, with the shrimp.
    Kung Pao Shrimp and Mushrooms Add one 15-ounce can straw mushrooms, drained, with the chiles.
    Kung Pao Shrimp and Snow Peas: Omit the green bell pepper. Add 1 cup snow peas with the sherry mixture.
    Mild Kung Pal Shrimp Omit the chiles.
    Traditional Kung Pao Shrimp: Increase the Szechwan peppercorns to 1 teaspoon. Add 1 cup sliced bananas and 1/4 cup shredded basil with the chiles.

    HOT! We recommend:

    Ultimate Shrimp Book Ultimate Shrimp Book
    With more than 700 recipes, this volume feeds America's craving for shrimp. Whether shrimp is fried, baked, grilled, in dips, wraps, or salads, everyone is crazy about it. There are retro favorites like Shrimp thermidor and Shrimp a la King, and modern classics, such as Japanese Maki Rolls and Portuguese Pasta with Chorizo and Clams. Roaming through the world's cuisines (Indian, Brazilian, French, Italian, and Mexican), this is the only book anyone needs to prepare dishes like Vietnamese Sugar Cane Shrimp, Coconut Fried Shrimp, Shrimp Etouffee, and even Shrimp Pizza. In the style of the Ultimate series, each recipe is followed by variations that spice up and reinvent dishes.


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