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Recipe
Spicy Shrimp with Hot Chili Peppers
Ingredients (Yield: 6 servings)
1-1/2 pounds fresh or thawed medium-size shrimp(26 to 30 count), peeled and deveined
Marinade:
3 tablespoons cornstarch
2 tablespoons dry sherry or rice wine
1 tablespoon Kikkoman Soy Sauce
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 teaspoon Oriental sesame oil
Sauce:
3/4 cup 1/3 less sodium chicken broth
3 tablespoons sugar
1-1/2 tablespoons cornstarch
1/4 cup Kikkoman Soy Sauce
3 tablespoons dry sherry or rice wine
1 tablespoon balsamic or Chinese black vinegar
6 small dried red chili peppers or 1 teaspoon crushed red pepper
4 tablespoons vegetable oil, divided
1 tablespoon minced garlic
1 bunch green onions and tops, cut into 1-inch lengths
1 red bell pepper, cut into 1/2-inch squares
1-1/2 teaspoons Oriental sesame oil
Instructions
- Combine shrimp with marinade until evenly coated; let stand 30 minutes.
- Meanwhile, combine sauce ingredients.
- Cut chili peppers in half lengthwise. Using tip of knife, scrape out seeds. Discard seeds; cut chili peppers into 1/4-inch pieces.
- Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add half of shrimp and stir-fry about 2 minutes, or until shrimp turns pink; remove. Cook remaining shrimp in 1 Tbsp. oil as directed; remove.
- Heat remaining 2 Tbsp. oil in same pan. Add chili peppers and garlic; stir-fry 10 seconds. Add green onions and bell pepper; stir-fry 1 minute.
- Add sauce mixture; cook, stirring, until sauce boils and thickens. Stir in shrimp and sesame oil.
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