Kung Pao Shrimp
This Asian inspired dish just got a makeover...with some watermelon. The cool flavor of watermelon adds a bit of a yin yang feel to this dish.
- 2 tablespoons peanut oil
- 6 cloves garlic, sliced
- 2 pounds large shrimp, peeled and cleaned
- 1 cup dry roasted and salted peanuts
- 1 cup prepared Kung Pao sauce
- 2 cups chopped watermelon
Heat the oil in a large heavy sauté pan or wok over high heat . Sauté the garlic for 30 seconds and then add the shrimp. Stir-fry until the shrimp begin to cook and plump up. Add the peanuts and sauté another 30 seconds. Reduce heat to low and add the sauce. Simmer just until shrimp are cooked. Remove from heat. Stir in watermelon and serve immediately.
Makes 6 servings.