prawn

This was a very yummy recipe! However, I only used 1 tablespoon of chile flakes and that was still too spicy for me. If you like spicy food, then I guess you could use the 2 tablespoons of chile flakes that the recipe calls for.

My family loved this dish!

This was so easy to make, follow and ENJOY! Will need to double the recipe next time - we had nothing leftover!!

Kung Pao originated from southwest China and is pretty popular in the states. The classic version has peanuts, but I like substituting cashews for their crunch and flavor. A pinch of ground Szechuan peppercorn powder is traditional. Add it if you have it, but you'll be fine without it! Also you can substitute any meat, seafood, or tofu for the shrimp.

In this episode, Ina roasts the shrimp on 2 sheet pans and adds a garnish of lemon pieces on the serving platter.

Leaving the shells on the prawns protects them from drying out during cooking. This method works so well that I use it often when preparing shrimp or prawns for salads, pasta, pizza, and sandwiches. Simply reduce the cooking time if they will later be cooked more, for instance as part of a sauce or pizza topping. Peel shrimp after they come off the grill.

The genius of this recipe is that all of the ingredients--wine, garlic, shrimp -- even the pasta -- cook together in one pot. Just make sure to use shrimp that's still frozen or they will overcook. You don't have to serve garlic bread with the dish, but there's nothing better for sopping up all that delicious buttery sauce.

Made this tonight. Lemon was just right. Added some extra arugula. Will definitely make this again.

Serve as a dip for the shrimp with the celery sticks.

Drain, rinse and dry the capers very well. Heat 1/4 inch vegetable oil in a small straight-sided skillet over medium-high heat until shimmering. Add the capers and fry for about 2 minutes, or until they have popped open and are golden brown and crispy. Using a slotted spoon, remove to a paper towel-lined plate to drain.

Serve with garlic bread if desired.

Remove to a large platter and serve with dipping sauce.

Top with herb breadcrumbs.

Then, use the tongs to remove and arrange the shrimp and ingredients that may remain in the pan, distributing them evenly among the portions.

My wife Sarah introduced me to Thai curry before we were married, and now I like to make it for her! Starting with store-bought Thai green curry paste—which contains a blend of lemongrass, ginger or galangal, herbs and aromatics—makes it quick enough for even a weeknight meal.