Kung Pao Shrimp Risotto

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 437
  • Calories from fat: 15%
  • Protein: 35g
  • Fat: 7.3g
  • Saturated fat: 1g
  • Carbohydrate: 40g
  • Fiber: 4.3g
  • Sodium: 277mg
  • Cholesterol: 173mg


  • 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


  1. 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. 2. Add diced red bell pepper, ginger, chilies, and salad oil to pan. Stir until vegetables are limp, about 3 minutes.
  3. 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. 4. Add shrimp and stir just until hot, 1 to 2 minutes. Stir in sesame oil.
  5. 5. Ladle risotto into wide bowls or mound on plates. Sprinkle portions with chopped bell pepper and peanuts. Add soy sauce to taste.
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