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Kung Pau Shrimp
Kung Pau Shrimp
(Serves 12)
1 lb shrimp, (21/25 --> 41/50)
1 tsp water
1 tsp cornstarch
2 tsp soy sauce
2 tsp mirin
1 tblsp oil
10 dried red chilies
2 tsp szechuan pepper corns
1 tblsp garlic, minced
1 tblsp ginger, minced
1 zuchini small, diced small
1 onion, diced small
½ bell pepper, diced small
1 bunch green onions, minced
2 tsp soy sauce
3 tsp rice vinegar
1 tsp sesame oil
1 tblsp chicken stock
2 tsp sugar
1 tsp corn starch
&frac14 cup peanuts

NOTES: 21/25 is how they sell shrimp 21 to 25 shrimp per pound; the bigger the number, the smaller the shrimp

Remove the shells from the shrimp and clean.
Marinate the shrimp in the 1 tsp water, 1 tsp corn starch, 2 tsp soy and 2 tsp mirin for 20 minutes.
Heat a large fry pan up with the 1 tblsp oil on med. to high heat. Add the dried red chilies and with the flat part of a large knife or cleaver, crack the szechuan peppercorns and add to the oil, toss the spices and mix them well in with the oil for 2-3 minutes, reduce the heat to med. low and now add the ginger and garlic, stiring as to not let the spices burn. After 2 more minutes, add in the zucchini, bell pepper and onion, saute over medium heat until vegitables start to soften, turn up the heat to med. high and now add in the shrimp and toss until they are coated and let sit for 30 seconds, add in 3/4 of the chopped green onions, toss again and let sit for another 30 seconds.
Now add in the 2 tsp of soy sauce, rice vinegar, sesame oil, chicken stock, sugar and cornstarch. Keep tossing the ingredients, adding ¾ of the peanuts, until your sauce is as thick as you prefer.
Serve over rice. Garnish with the remaining green onions and peanuts. Enjoy!