Kung Pao Shrimp

Recipe Directions

1. For best results, take the shrimp out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the shrimp longer than this recipe card indicates.
2. Pour the jasmine rice (a) into a small saucepot. Add 1/2 cup of water (for each serving you are preparing) to the pot. Put the saucepot over medium-high heat and bring up to a simmer. Do not stir. Once simmering, stir the rice three times and then turn down to medium-low. Cover with a lid or foil and cook for 10-12 minutes.
3. While the rice is cooking, cut open the package of shrimp (b) and place on a plate lined with paper towel. Let the shrimp sit for 1-2 minutes to drain any excess moisture, then discard the paper towel. Season the shrimp with a pinch of salt and pepper. Pour the corn starch (c) over the shrimp. Use your hands or tongs to turn the pieces over a few times in the starch until all of the shrimp are coated.
4. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the red pepper and broccoli (d) to the pan. Season with a pinch of salt and pepper. Saute for 2 minutes.
5. After 2 minutes, add the shrimp to the pan. Spread the shrimp out so that each piece is touching the bottom of the pan. Sear for 90 seconds, then flip each piece over and sear the other side for 90 seconds.
6. After searing the shrimp, pour the kung pao sauce (e) over the shrimp and vegetables. Use a wooden spoon to coat everything with the sauce. Turn the heat off but keep the pan on the burner. Let the shrimp and vegetables rest in the pan for 1 minute.
7. At this point, the rice should be ready. Gently stir and fluff with a fork.
8. Spoon the jasmine rice on to your serving plates. Add the shrimp and vegetables on top of the rice. Sprinkle chopped peanuts (f) over the dish.