Kung Pao Shrimp Risotto Recipe
Servings: 4
Ingredients
- 1 lb deveined shelled shrimp - (26/30 ct) rinsed, liquid removed
- 1/2 c. diced red bell pepper
- 1 Tbsp. chopped fresh ginger
- 4 x dry warm chilies - (abt 3" long)
- 1 tsp salad oil
- 1 c. white arborio or possibly pearl rice
- 1 c. dry sherry
- 15 1/2 c. fat-skimmed chicken broth
- 1 tsp Asian (toasted) sesame oil
- 1/2 c. minced or possibly slivered green and/or possibly red bell pepper
- 2 Tbsp. minced salted roasted peanuts Soy sauce to taste
Directions
- In a 10- to 12-inch nonstick frying pan over high heat, stir the shrimp till pink, about 2 min. Remove from pan.
- Add in diced red bell pepper, ginger, chilies, and salad oil to pan. Stir till vegetables are limp, about 3 min.
- Add in rice to pan and stir till opaque, 1 to 2 min. Add in sherry and broth. Bring to a boil and cook, stirring often, till rice is tender to bite, about 15 min.
- Add in shrimp and stir just till warm, 1 to 2 min. Stir in sesame oil.
- Ladle risotto into wide bowls or possibly mound on plates. Sprinkle portions with minced bell pepper and peanuts. Add in soy sauce to taste.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 4 servings | |
| Calories 253 | |
| Calories from Fat 39 | 15% |
| Total Fat 4.33g | 5% |
| Saturated Fat 0.74g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 176mg | 7% |
| Potassium 414mg | 12% |
| Total Carbs 13.39g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 6.93g | 5% |
| Protein 23.98g | 38% |
