Kung Pao Shrimp

Introduction

History

Kung Pao Shrimp is believed to have originated in the Sichuan province of China. It is a variation of the traditional Kung Pao chicken dish, which dates back to the Qing Dynasty. The dish was named after Ding Baozhen, a Qing Dynasty official who was known for his love of spicy food.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to devein the shrimp properly to ensure a clean and delicious dish.

- Be careful not to overcook the shrimp, as they can become tough and rubbery.

- Adjust the amount of chili paste to suit your spice preference.

- Use a wok for authentic Chinese cooking and better flavor infusion.

Serving Suggestions

Serve Kung Pao Shrimp over steamed white rice or noodles for a complete meal. Garnish with sliced green onions for added flavor and color.

Cooking Techniques

Stir-fry the shrimp quickly over high heat to retain their juicy texture.

- Use a wok for even cooking and better flavor infusion.

- Be sure to have all ingredients prepped and ready before starting to cook.

Ingredient Substitutions

Use soy sauce instead of hoisin sauce for a different flavor profile.

- Substitute rice vinegar for dry sherry if needed.

- Use honey or maple syrup instead of sugar for a natural sweetener.

Make Ahead Tips

Marinate the shrimp in the egg white and cornstarch mixture ahead of time for quicker cooking.

- Prepare the sauce in advance and store it in the refrigerator until ready to use.

Presentation Ideas

Serve Kung Pao Shrimp in a decorative bowl or on a platter for an elegant presentation. - Garnish with fresh cilantro or sliced red chilies for a pop of color.

Pairing Recommendations

Pair Kung Pao Shrimp with a side of steamed vegetables or a light salad for a balanced meal.

- Serve with a side of hot and sour soup or egg drop soup for a complete Chinese meal.

Storage and Reheating Instructions

Store any leftover Kung Pao Shrimp in an airtight container in the refrigerator for up to 2 days.

- Reheat in a skillet or microwave until heated through before serving.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 10g

- Dietary Fiber: 1g

- Sugars: 3g

Fats

- Total Fat: 15g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 25g

Vitamins and minerals

Vitamin A: 2%

- Vitamin C: 6%

- Calcium: 4%

- Iron: 15%

Alergens

Contains shellfish (shrimp)

- Contains peanuts

Summary

Kung Pao Shrimp is a high-protein dish with moderate amounts of carbohydrates and fats. It is rich in iron and a good source of vitamin C.

Summary

Kung Pao Shrimp is a delicious and flavorful Chinese dish that is perfect for seafood lovers. With a balance of sweet, spicy, and savory flavors, this dish is sure to be a hit at your next meal.

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a hot summer day, and I was browsing through a cookbook that I had picked up at a yard sale. The picture of the Kung Pao Shrimp caught my eye immediately - the vibrant colors of the shrimp, the peppers, and the peanuts all tossed together in a delicious sauce. It looked like a dish that would be right up my alley.

I had never made Kung Pao Shrimp before, but I was always up for a culinary challenge. I had learned to cook from my mother and grandmother, who were both excellent cooks in their own right. They had taught me the importance of using fresh ingredients, experimenting with new flavors, and always putting love and care into every dish I made.

As I read through the recipe, I realized that I had most of the ingredients already in my pantry. The only thing I needed to pick up was some fresh shrimp and a few red peppers. I made a quick trip to the grocery store and came home ready to tackle this new recipe.

I started by marinating the shrimp in a mixture of soy sauce, rice vinegar, and sugar. While the shrimp were marinating, I chopped up the red peppers and green onions and toasted some peanuts in a dry skillet. The kitchen was filled with the aroma of garlic and ginger as I sautéed them in a hot wok.

Once everything was prepped and ready to go, I added the marinated shrimp to the wok and cooked them until they were just pink and cooked through. Then I tossed in the red peppers, green onions, and peanuts, along with a spicy sauce made from soy sauce, hoisin sauce, and chili paste.

The dish came together quickly, and before I knew it, I was sitting down to enjoy a steaming bowl of Kung Pao Shrimp. The flavors were bold and complex - the sweetness of the shrimp, the heat of the peppers, and the crunch of the peanuts all melded together perfectly. I knew that this recipe was a keeper.

Over the years, I have made Kung Pao Shrimp countless times, each time adding my own twist to the dish. Sometimes I add extra vegetables like broccoli or snap peas, or I swap out the shrimp for chicken or tofu. No matter how I make it, though, the dish always brings back memories of that first summer day when I discovered the recipe.

One of my favorite versions of Kung Pao Shrimp came from a friend who had traveled to China and learned the recipe from a local chef. She shared her version with me, and I was blown away by the authenticity of the flavors. The secret, she told me, was in using Szechuan peppercorns to add a numbing heat to the dish.

I immediately went out and bought some Szechuan peppercorns and tried out her recipe. The result was a dish that was unlike any other Kung Pao Shrimp I had ever tasted. The heat from the peppercorns was intense but balanced by the sweetness of the shrimp and the crunch of the peanuts. It was a dish that transported me to the bustling streets of China with every bite.

As I continued to experiment with the recipe, I began to add my own personal touches to it. I started using fresh ginger instead of powdered, and I began to play around with different types of chili paste to adjust the heat level to my liking. I even started making my own hoisin sauce from scratch, using a combination of soy sauce, garlic, and sugar.

Each time I made Kung Pao Shrimp, I felt a sense of pride and accomplishment. The dish had become a staple in my repertoire, a go-to recipe for dinner parties and family gatherings. People always raved about how delicious it was, and I loved being able to share my passion for cooking with others.

Through the years, I have collected many recipes from various places and people, but Kung Pao Shrimp will always hold a special place in my heart. It was the dish that sparked my love for cooking and inspired me to continue learning and growing in the kitchen. I am grateful for the experiences and memories that this recipe has brought into my life, and I look forward to many more years of making and enjoying it with loved ones.

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