Kung Pao Shrimp

Name: Kung Pao Shrimp
Prep time: 10 min
Cook time: 30 min
Yield: 2
Ingredients: 1 pound peeled and de-veined shrimp, washed thoroughly (tails on or off are up to you - I left mine on for purely aesthetic purposes); 1 tablespoon cornstarch; 1 tablespoon sesame oil; 1 onion, minced; 6-7 dried red chile peppers; 4 garlic cloves, finely minced or grated; 1 1-inch piece of ginger, finely minced or grated; 3 tablespoons soy sauce; 2 tablespoons rice wine vinegar; 1 tablespoons hot chili sauce (this can be found in the Asian section in any grocery store) or Sriracha; 1 teaspoon granulated sugar; 1/4 cup dry roasted peanuts; 3-4 scallions, thinly sliced (for garnish); cooked white rice, for serving

Kung Pao Shrimp was pinched from <a href="http://www.thecrepesofwrath.com/2015/01/07/kung-pao-shrimp-2/" target="_blank">www.thecrepesofwrath.com.</a>

"Restaurant style kung pao shrimp, perfectly sweet and spicy, made at home!..."

INGREDIENTS

•

1 pound peeled and de-veined shrimp, washed thoroughly (tails on or off are up to you - I left mine on for purely aesthetic purposes)

•

1 tablespoon cornstarch

•

1 tablespoon sesame oil

•

1 onion, minced

•

6-7 dried red chile peppers

•

4 garlic cloves, finely minced or grated

•

1 1-inch piece of ginger, finely minced or grated

•

3 tablespoons soy sauce

•

2 tablespoons rice wine vinegar

•

1 tablespoons hot chili sauce (this can be found in the Asian section in any grocery store) or Sriracha

•

1 teaspoon granulated sugar

•

1/4 cup dry roasted peanuts

•

3-4 scallions, thinly sliced (for garnish)

•

cooked white rice, for serving

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