Kung Pao Shrimp Risotto
More From Sunset
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. 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.
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