Spicy Shrimp with Hot Chili Peppers
- Servings: 6
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 Oriental 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 Oriental 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.