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Kung Pao Shrimp


Succulent shrimp, crunchy snow peas, onions, all coated in a delicious sweet and spicy sauce, resting atop a snow white bed of fragrant jasmine rice and scattered with crunchy peanuts? Sign me up.


Ingredients:

1 onion, sliced into half moons

1 cup snow peas

1/2 pound shrimp, deveined and deshelled

1/4 cup peanuts

1/4 cup thai chili sauce

2 tablespoons soy sauce

2 teaspoons vinegar

garlic cloves, minced

1/2 cup jasmine rice

1 cup water


Method:

In a pot, add water, rice and a pinch of salt. Bring to a boil and reduce to a simmer; cover and cook for about 20 minutes, until rice is tender and the water absorbed.

In a small bowl, combine the garlic, soy sauce, vinegar and thai chili sauce. Mix well.

In a medium skillet over medium heat, add some oil and cook the onions until softened, about 7 minutes. Add the shrimp and cook until pink on both sides. Add the snow peas last and cook until darker green. Add in the sauce and cook until thickened, about 2 minutes.

Serve shrimp, veggies and sauce on top of rice sprinkled with peanuts. Enjoy!



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