Nicks Picks: Rachelles Choice Is Kung Pao Shrimp Spicy

Nick's Picks: Rachelles Choice Is Kung Pao Shrimp SpicyIngredients:

About a Pound of Shrimp peeled and de-veined
4-5 Garlic Cloves smashed
1 Tbsp Fresh Ginger Minced
1/4 Cup Peanut Oil
1 Tbsp Soy Sauce
1 Tbsp Rice Vinegar
2 Green Chile peppers Seeded and minced
1 Red Pepper Seeded and minced
4 Scallions Chopped
1/2 Cup Hoisin Sauce
1/2 Cup White Cooking Wine
1 Tbsp Cornstarch Diluted in Cold water
2 Tbsp Soy Sauce
4 Packets Splenda Sugar Substitute
About a quarter cup Peanuts


Marinate the shrimp in the first group of ingredients and chill overnight. Stirfry or Wok over high heat the shrimp, peppers and scallions only for about a minute or until shrimp is starting to turn pink. De-glaze with wine and burn off any alcohol. Add hoisin, soy, spenda and peanuts. Bring to a simmer stirring often. Add cornstarch to desired consistency. Stir. Serve over white rice. Serves 4-6