Kung Pao Shrimp

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Appears in Cook's Illustrated September/October 2002, America's Test Kitchen TV

Our version of kung pao shrimp uses pantry staples to make a complex, spicy sauce for stir-fried shrimp and peanuts.

SERVES4

TIME45 minutes

has video

WHY THIS RECIPE WORKS

Inspired by the traditional Sichuan dish, we wanted a recipe for kung pao shrimp that would deliver savory heat and perfectly cooked shrimp. We stir-fried marinated shrimp for just a few seconds (so that we wouldn’t overcook them) and then ...

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