It's like Karen looked into my pantry and fridge before making her choice. I love making stir fry and more often than not that stir fry contains seafood of some sort.
Fish Friday Foodies is a neat group that I started in January of last year. That means next month we will be celebrating our two year anniversary. I never dreamed, that when I asked if some of my blogging friends would be interested in a group like this, it would get such an immediate and positive response.
I couldn't have asked for a better group of participants. They all jumped in with both feet, volunteering to host, making our group logo, inviting friends, setting up files.
They are all very talented chefs and come up with amazing, creative recipes each and every month. You can find all those recipes by searching #FishFridayFoodies on social media. Fair warning though, once you start reading their blogs, you are going to be caught....hook, line and sinker. See what I did there? Fish Friday Foodies......Hook, Line and Sinker? Sorry, I sometimes get carried away.
I found this recipe, for Kung Pao Shrimp, in a Cuisine at Home issue. Each issue contains a section called Cuisine for Two. I am having a difficult time learning to cook for just the two of us so I really appreciate this section each month.
I took it easy on the amount of crushed red pepper that I added, as Frank is spice sensitive, feel free to add a full teaspoon if that is more to your liking. This recipe would be easily doubled to feed a family.
Kung Pao Shrimp
slightly adapted from Cuisine at Home
12 oz. large shrimp, peeled and deveined
2 T. dry sherry, divided
2 T. soy sauce, divided
1/3 c. chicken stock
1 t. rice wine vinegar
1 t. sugar
1 t. cornstarch
1 T. olive oil
1/3 c. dry roasted peanuts
1/4 t. crushed red pepper
1 red bell pepper, sliced
3 scallions, white and light green sections, thinly sliced
2 garlic cloves, minced
1 T. minced ginger root
Toss shrimp, with 1 tablespoon of the sherry and 1 tablespoon of the soy sauce. Set aside to marinate for about 10 minutes.
Combine the chicken stock with the remaining sherry and soy sauce. Add the vinegar, sugar and cornstarch, whisk to combine.
Heat the oil in a wok over high heat. Add the shrimp (discard marinade) peanuts and crushed red pepper. Cook for a couple of minutes until shrimp is nearly opaque. Add the bell pepper and cook for another minute or two. Add the scallion, garlic and ginger. Cook and stir for a few seconds, until fragrant, then add the chicken stock mixture. Cook for another half a minute or so until sauce is thickened.
Serve with steamed rice. Print Recipe