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Kung Pao Shrimp Risotto

By Sunset


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1 pound (26 to 30 per lb.) shelled, deveined shrimp, rinsed and drained

1/2 cup diced red bell pepper

1 tablespoon minced fresh ginger

4 dried hot chilies (about 3 in.)

1 teaspoon salad oil

1 cup white arborio or pearl rice

1 cup dry sherry

3 1/2 cups fat-skimmed chicken broth

1 teaspoon Asian (toasted) sesame oil

1/2 cup chopped or slivered green and/or red bell pepper

2 tablespoons chopped salted roasted peanuts

Soy sauce

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