Kung Pao Shrimp Risotto

Recipe from

Sunset

Nutritional Information

Calories 437
Caloriesfromfat 15 %
Protein 35 g
Fat 7.3 g
Satfat 1 g
Carbohydrate 40 g
Fiber 4.3 g
Sodium 277 mg
Cholesterol 173 mg

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

Preparation

1. In a 10- to 12-inch nonstick frying pan over high heat, stir the shrimp until pink, about 2 minutes. Remove from pan.

2. Add diced red bell pepper, ginger, chilies, and salad oil to pan. Stir until vegetables are limp, about 3 minutes.

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.

4. Add shrimp and stir just until hot, 1 to 2 minutes. Stir in sesame oil.

5. Ladle risotto into wide bowls or mound on plates. Sprinkle portions with chopped bell pepper and peanuts. Add soy sauce to taste.

Note:

January 1999
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