How to Make Kung Pao Shrimp with Jet Tila | Ready Jet Cook With Jet Tila

If you love kung pao chicken, Jet's Kung Pao SHRIMP is going to blow your mind. 🍤💥 Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2Mp3iuV Jet Tila shares his favorite go-to recipes and shops at his family's grocery store. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Kung Pao Shrimp RECIPE COURTESY OF JET TILA Level: Intermediate Total: 20 min Active: 20 min Yield: 4 to 6 servings Ingredients 4 to 6 dried chili de arbol (or similar) 3 tablespoons (45 ml) vegetable or canola oil 2/3 cup (150 g) whole roasted cashew nuts 3 cloves garlic, chopped 3 pounds (600 g) large shrimp, about 21 to 25, peeled and deveined 1 red bell pepper, cut like French fries 1 medium onion, cut into large dice 1/3 cup (90 ml) oyster sauce 2 tablespoons (30 ml) Sambal chile sauce, or more to taste 1 teaspoon cornstarch 1/4 cup (60 ml) chicken stock or water 3 green onions, sliced 1/2 teaspoon sesame oil Pinch white pepper Directions In a dry pan, toast the dry chiles until they have deepened in color and have begun to release a toasty aroma. Remove from the pan and hold. Heat a large saute pan over high heat for about 1 minute. When you see the first wisps of white smoke, swirl in the oil, cashews, garlic, and toasted chiles. Stir and scrape the pan until the garlic is light brown, about 30 seconds. Toss the shrimp into the pan, stirring constantly, until the shrimp just starts to turn pink and everything starts to smell amazing, about 1 more minute. Stir in the bell pepper and onions, and cook until the onion starts to turn translucent, about 1 minute. Add the oyster sauce and sambal chile garlic sauce. Stir the cornstarch into the chicken stock to make a slurry, then add it to the pan. Stir well, scraping the brown bits on the bottom of the pan to deglaze and incorporate them into the sauce. Taste and adjust the seasoning if necessary. When the shrimp have just turned pink and opaque, meaning the shrimp are cooked through, turn off the heat. Sprinkle in the green onion, add the sesame oil and a pinch of pepper. Stir everything in the pan to coat all the ingredients. Serve immediately with steamed rice. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #ReadyJetCook #JetTila #FoodNetwork #KungPaoShrimp How to Make Kung Pao Shrimp with Jet Tila | Ready Jet Cook With Jet Tila | Food Network https://youtu.be/UzwWH6dLy_k