Ww 4 Points Kung Pao Shrimp Recipes

Steps:

• Combine the broth, sake or rice wine, soy sauce, honey,chili-garlic sauce, cornstarch, and sesame oil. Set aside.
• Heat nonstick large skillet on med-high heat until drop of water sizzles.
• Add oil and shrimp.
• Stir-fry until shrimp are opaque, then transfer shrimp to a plate.
• Add the scallions, ginger, and garlic; stir-fry until fragrant.
• Add the broccoli florets and bamboo shoots, stir-fry until crisp-tender.
• Add the broth mixture and shrimp. Cook, stirring constantly, until mixture boils and thickens.
• 4 Points for 1-1/4 cups.

Steps:

• In a small dry skillet, toast the dry chiles until they have deepened in color and have begun to release a toasty aroma, 30 seconds to 1 minute. Remove from the skillet and set aside.
• Heat a large saute pan over high heat for about 1 minute. When you see the first wisps of white smoke, swirl in the vegetable oil, cashews, garlic, and toasted chiles. Stir and scrape the pan until the garlic is light brown, about 30 seconds.
• Toss the shrimp into the pan, stirring constantly, until the shrimp just starts to turn pink and everything starts to smell amazing, about 1 more minute. Add the bell pepper and onions, and cook, stirring, until the onion starts to turn translucent, about 1 minute.
• Add the oyster sauce and sambal. Stir the cornstarch into the chicken stock to make a slurry, then add it to the pan. Stir well, scraping the brown bits from the bottom of the pan to deglaze and incorporate them into the sauce. Taste and adjust the seasoning if necessary. When the shrimp have just turned pink and opaque, meaning the shrimp are cooked through, turn off the heat. Sprinkle in the scallions, add the sesame oil and a pinch of white pepper. Stir everything in the pan to coat all the ingredients.
• Serve immediately with steamed rice.

Steps:

• In small glass or stainless steel mixing bowl, combine soy sauce, sherry, garlic, and gingerroot.
• Add chicken and turn to coat.
• Cover with plastic wrap and refridgerate at least 30 minutes.
• In 12-inch nonstick skillet, heat oil; add chili peppers and cook over medium-high heat, stirring frequently, until peppers are browned, about 1 minute.
• Remove and discard peppers.
• To same skillet, add peanuts and cook over medium-high heat, stirring frequently, until nuts are lightly browned, about 1 minute.
• Transfer nuts to plate, set aside.
• Using a slotted spoon, transfer chicken to same skillet, reserving marinade.
• Cook chicken over medium-high heat, stirring frequently, until browned on all sides and cooked through, about 2-3 minutes.
• Transfer chicken to plate with peanuts, set aside.
• Add bell pepper and scallions to skillet and cook over medium-high heat, stirring frequently, until tender-crisp, 1-2 minutes.
• Add broth and cornstarch to reserved marinade and stir to dissolve cornstarch; add to bell pepper-scallion mixture in skillet.
• 5 Points per serving (serves 2).
• Add chicken and peanuts to skillet and cook, stirring constantly, until mixture comes to a boil and thickens, 2-3 minutes.

Steps:

• Whisk together the broth, oyster sauce, chile paste, and cornstarch in a small bowl.
• Heat the peanut oil in a large skillet over medium high heat.
• Add shrimp and peanuts and cook, stirring, until the shrimp are just barely cooked (2 - 3 minutes). Transfer them to a plate.
• Heat the sesame oil in the skillet, and saute the bell pepper until just barely tender (about 3 minutes). Then add the garlic and ginger to the skillet with the bell peppers and cook, stirring, until fragrant (about 1 minute).
• Add the broth mixture to the pan with the pepper mixture. Bring to boil. When boiling, add the shrimp and peanuts and simmer until the sauce has thickened, about 1 minute. Make sure the shrimp are done (but not overcooked).
• Serve over rice or lo mein noodles.

Steps:

• Shell and devein shrimp.
• In a large skillet heat olive oil and then add capers and garlic; cook stirring fo r1-2 minutes.
• Add shrimp, tomatoes, oregano and tarragon to skillet and saute for 5-6 minutes, stirring occasionally or until shrimp is pink. Remove from heat and stir in feta cheese; toss to combine.
• Spoon shrimp mixture over the orzo; toss.

Steps:

• Begin by combining 2 tablespoons of cold water with soy sauce, vinegar, Splenda, cornstarch and chili sauce -- stir well until all ingredients have dissolved; set sauce aside.
• Spray a large pan or wok with nonstick spray, and bring to medium-high heat.
• Add chicken, mushrooms, bell peppers, celery, onion, garlic and 2 tablespoons of water.
• Stirring occasionally, cook for about 5 minutes.
• Once chicken is almost fully cooked but still tender, add peanuts and water chestnuts to the pan or wok.
• Raise heat to high, give sauce a stir, and add it to the pan/wok as well. Mix entire dish until all ingredients are coated in sauce, and the sauce is hot and thick.
• Season to taste with salt, pepper, and red pepper flakes.
• Enjoy!

Steps:

• Combine soy sauce, chicken broth, and sesame oil in a bowl. Dissolve cornstarch in water and mix into the bowl. Add shrimp and stir to coat. Cover and refrigerate for 1 1/2 hours; stir occasionally.
• Mix chicken broth, sugar, vinegar, soy sauce, sesame oil, and cornstarch together to make the sauce. Set aside.
• Heat oil in a large frying pan. Add onion and cook, stirring occasionally, until limp and translucent, about 5 minutes. Add shrimp and stir until pink, about 1 minute. Stir in bamboo shoots, bell peppers, and dried chile; cook for 1 minute. Pour in sauce and peanuts. Cook until sauce boils and thickens slightly, about 5 minutes.