Spicy Shrimp with Hot Chili Peppers

Yield

Yield: 6 servings

kikkoman products used:

Soy Sauce (Non-GMO) Sesame Oil (Non-GMO)

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ingredients

1-1/2 pounds fresh or thawed medium-size shrimp
(26 to 30 count), peeled and deveined

Marinade:
3 tablespoons cornstarch
2 tablespoons dry sherry or rice wine
1 tablespoon Kikkoman Soy Sauce
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 teaspoon Kikkoman Sesame Oil

Sauce:
3/4 cup 1/3 less sodium chicken broth
3 tablespoons sugar
1-1/2 tablespoons cornstarch
1/4 cup Kikkoman Soy Sauce
3 tablespoons dry sherry or rice wine
1 tablespoon balsamic or Chinese black vinegar

6 small dried red chili peppers or 1 teaspoon crushed red pepper
4 tablespoons vegetable oil, divided
1 tablespoon minced garlic
1 bunch green onions and tops, cut into 1-inch lengths
1 red bell pepper, cut into 1/2-inch squares
1-1/2 teaspoons Kikkoman sesame oil

directions

Combine shrimp with marinade until evenly coated; let stand 30 minutes.
Meanwhile, combine sauce ingredients.
Cut chili peppers in half lengthwise. Using tip of knife, scrape out seeds. Discard seeds; cut chili peppers into 1/4-inch pieces.
Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add half of shrimp and stir-fry about 2 minutes, or until shrimp turns pink; remove. Cook remaining shrimp in 1 Tbsp. oil as directed; remove.
Heat remaining 2 Tbsp. oil in same pan. Add chili peppers and garlic; stir-fry 10 seconds. Add green onions and bell pepper; stir-fry 1 minute.
Add sauce mixture; cook, stirring, until sauce boils and thickens. Stir in shrimp and sesame oil.

Adapted from “Classic Chinese Cuisine” by Nina Simonds.

Click Here to learn more about Featured Chef, Nina Simonds.

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Spicy Shrimp with Hot Chili Peppers

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