Kung Pao Shrimp (or Chicken)

I went to dinner at PF Chang's with a group of girlfriends last weekend. Two friends ordered Kung Pao dishes. I tried a bite of both dishes and now I am in love with the chili, garlic flavor of Kung Pao! Not only do I have a new favorite dish to eat THERE, I have a new favorite recipe to fix at home. Give it a try:

1/2 c soy sauce

4 T water

1/2 t hot chili sesame oil (or regular sesame oil)

1 t balsamic vinegar

2 t brown sugar

1 t cornstarch

1 1/2 lb medium shrimp, peeled, deveined, rinsed and drained

            (or chicken breast cut into small chunks, seasoned with salt & pepper)

1/2 c cornstarch

6 T coconut oil

2-3 t ground fresh chili paste (found at asian market) or Sriracha

1/3 c onion, large diced

4 cloves garlic, minced

handful of dry roasted peanuts

2-3 green onions, chopped

Steamed rice for serving

Combine first six ingredients in a small bowl, whisk and set aside. This is the slurry that will make the sauce.

Combine coconut oil (warm it up to liquify if needed) and chili paste in a small bowl and set aside.

Place shrimp (or chicken) in a large ziplock bag with 1/2 c cornstarch, toss to coat and shake off excess in a mesh strainer. You want a light coating of cornstarch on the shrimp (or chicken) to give it a little bit of crunch after frying.

Warm 2 T of coconut chili oil in a large skillet, over medium heat. Toss in half of the shrimp and fry lightly until pink.. just a couple of minutes. Spoon out onto a plate and keep warm while you fry the other half in another 2 T of chili oil. If you're using chicken just make sure it's cooked through but not overcooked (that makes sense, right?), also in two batches. You don't want to crowd the skillet :)

After all meat is fried and set aside, add the last 2 T of chili oil to the skillet (you don't need to rinse the skillet). Sauté the onions and garlic for a few minutes, until soft. Pour in the slurry. Cooking about 10-15 minutes, stirring often, until it's thickened and glossy. 

When you're ready to serve, toss in shrimp (or chicken), peanuts and green onions and stir to coat. Serve immediately atop steamed rice. Serves 4. Enjoy!

Shrimp Jambalaya

Shrimp has always been one of my favorite foods. Add it to rice and sauteed vegetables? Heavenly! We love Cajun food and I try to make Jambalaya and/or Gumbo at least once a month.

1 lb large shrimp
Olive oil
1/2 lb andouille sausage (or other smoked sausage), cut into bites
1 green pepper, seeded and diced
1/2 yellow onion, diced
2 cloves garlic, minced
1 14 oz can diced tomatoes
kosher salt & pepper to taste
1/2 t cayenne pepper
1 c long grain rice
1 bay leaf
1/2 t dried thyme
2-3 scallions, chopped for garnish


First, prep your shrimp by peeling and deveining, reserving the shells. You will use the shells to make shrimp stock. Put shells into a medium saucepan, cover with about 2 1/2 cups of water and bring to boil. Turn off heat and let sit about 30 minutes. Strain the shells and discard, keeping the liquid.


Coat the bottom of a large pot or dutch oven with olive oil and saute the sausage over medium high heat about 4 to 5 minutes. Add the green pepper and onion to the pan, season with salt & pepper and cook until tender, about 7 to 8 minutes. Toss in the garlic and cook another 3 minutes. Add the tomatoes (with juices) and cayenne pepper then stir in the rice.


Add 2 cups of shrimp stock, bay leaves and thyme. Season with more salt & pepper to taste. Cover and cook over medium low for 25 minutes. Fold in the shrimp and cook about 5 minutes or until the shrimp are pink. Garnish with chopped scallions. Serves 2 as an entree or 4 as a side dish. Enjoy!

Shrimp Scampi

This recipe came from my Uncle Larry. He made this for dinner one night while my mom, sister and I were visiting him and Aunt Janie in Washington D.C. for my tenth birthday. It is my favorite way to prepare Shrimp Scampi and the smell always reminds me of that fun visit.

1/4 c onion, finely chopped                        

4 cloves fresh garlic, chopped                        

1 t dried parsley or 2 sprigs fresh

1 stick unsalted butter

1 lb shrimp, peeled & deveined

1/4 c white wine

2 T fresh lemon juice

Salt & pepper to taste

Melt butter over medium low heat. Saute onion, garlic and parsley in butter until tender. Add shrimp and cook, stirring frequently, about 5 minutes or until shrimp are pink. Remove shrimp with slotted spoon and keep warm. Add wine and lemon juice to butter mixture and simmer 2 minutes. Pour sauce over shrimp. Serve with prepared white rice. Serves 2 amply. Enjoy!