Spicy Shrimp with Hot Chili Peppers

  • Servings: 6
  • Rating:

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.