Kung Pao Shrimp for One

My breakfast sammie was so good yesterday, I decided to KERF it and have the same breakfast two days in a row!  On my classy paper plate – breakfast comes in at 387 calories, 12 fat, 31 carbs, 1.5 fiber and 33 protein.

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I have until November 2nd to get my 170 mile challenge accomplished, and as of Sunday I still had 119 miles to go!  I got 2.53 miles in Monday on the treadmill, so I had to use the exercise bike to get in some more mileage – 7.52 miles to be exact!

work out

I again did the random hill climb, and kept my RPM at 100 mph the whole time, with a cool down it was 40 minutes.

I took Suzie’s suggestion and while this is my third or fourth batch of her lasagna soup, I always cooked the noodles in the soup together – but noticed that the longer the soup sat, the more liquid the noodles absorbed and by the second or third bowl, the noodles kind of had no texture at all.

This time I used orecchiette pasta, cooked it on the side, and when I heated it up at work mixed the noodles in with the soup – and I added about 2/3 cup chopped mixed spinach/greens in the bottom of my bowl.  With some cheezy bread on the side – lunch comes in at 461 calories, 18 fat, 52 carbs, 4.5 fiber and 20 protein.

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Longtime readers know I like spicy shit.  And Tony does not.  But every once in a while I have to do a “Rhonda” (i.e. dine alone!) when I have the taste for something.  Over the weekend I mentioned I got a pound (41 count) of shrimp for only $4.97!  Score!  I love kung pao chicken, and decided to make kung pao shrimp for dinner.  I had about a cup and a half of raw broccoli, some already cooked white rice, so I knew this would be a quick dinner.

My recipe is adapted from this recipe.  I reduced the amounts to serve just one person, left out the scallions (obviously!) and reduced the amount of oil.  The stats are just for the shrimp and sauce.

Kung Pao Shrimp for One

  • 282 calories, 11 fat, 17 carbs, 1.4 fiber and 26 protein

Ingredients:

  • 5 ounces raw shrimp
  • 1 teaspoon peanut or canola oil
  • 3 dried red chilies
  • 1 garlic clove
  • 1/2 teaspoon grated fresh ginger
  • 1/2 an ounce dry roasted peanuts

Sauce

  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon rice wine vinegar
  • 1/2 teaspoon low sodium soy sauce
  • 1/2 teaspoon hoisin sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon corn startch
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1/2 teaspoon olive oil

Peel and devein the shrimp.  Blot the shrimp dry with paper towels.  In a bowl, combine all the sauce ingredients and set aside.

Heat a work over medium high heat.  Add oil and when the oil starts to bubble, add the chilis and cook for about 30 seconds, until they have just begun to blacken.  (be careful not to inhale the smoke!).  Add the shrimp, and stir-fry for 1-2 minutes, until pink, but not cooked through.  Add the garlic and ginger, stir fry for 30 seconds.  Pour in the sauce and mix to coat the shrimp.  Add in the peanuts and cook for 1 more minute.

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I first started my wok on high heat, added about 1/4 cup of water, added my broccoli and steamed the broccoli for about 5 minutes, just until slightly fork tender.  And in the instructions above where it says to add the shrimp?  I added back the broccoli as well to coat the broccoli in the sauce.

The only thing I’d do differently, is double the amounts of the sauce.  While it was fine to cover the shrimp and broccoli, it would have been nice to have a little extra sauce for the 1 cup cooked rice underneath.

With the broccoli and rice, this whole plate comes in at 482 calories, 12 fat, 60 carbs, 5.5 fiber and 32 protein.  The sauce was spicy, sweet, salty – winning!

Stats for Tuesday:

  • 1530 calories (added 200 for the chips I ate after dinner!) Sad smile
  • 49 fat, 165 carbs, 14 fiber, 89 protein
  • 7.53 miles on the bike
  • 108.94 miles left in my 170 mile challenge
  • average blood sugar 156

A couple days ago Huffington Post Taste emailed me and asked if they could use one of my soup recipes for a Mexican recipe round up.   They chose my Poblano albondigas soup recipe – you can see it on this link here (I am slide 12 of 28).  I was pretty excited because some of the other photos/recipes they used are from some pretty big food bloggers:

But sadly, I still have a day job to get ready for.  Why doesn’t somebody offer me a nice salary and benefits package to stay home and cook all day?! Open-mouthed smile

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20 thoughts on “Kung Pao Shrimp for One

  1. Mornin’ Biz! I would also like that work plan, we could cook and chat all day – and be happy campers!!

  2. Wow! That’s awesome about the Huffington Post contacting you! Way to go!

    Your Kung Pao Shrimp looks fantastic–I love super-spicy as well.

  3. Congrats on the Huffington Post -that’s so awesome!! I love spicy food too, but my husband wouldn’t touch anything super spicy with a ten foot pole. I don’t understand it!

  4. Very cool on the HuffPo deal! And nice going getting in some miles for your challenge.

  5. Congrats on the feature! VERY cool! I love the idea of adding to noodles in last. Nothing yummy about a rubbery noodle. Yayy for “for one” recipes

  6. I’m with ya! I’d love the opportunity to work from home and cook, write posts and recipes all day long! Why doesn’t someone pick us up Biz???? Congrats on them picking up your recipe!

  7. OK, it’s finally starting to cool down over here and that lasagne soup is really looking good now! Especially since I’m cuddled underneath a blanket warming my hands on my coffee. 🙂

    Congrats on being included on Huffington Post Taste!

  8. Congratulations on your recipe being selected. That’s exciting!!

    Biz you really have to eat the breakfast sammie everyday for about a year. Of course you can change it up a bit, throw some chia seeds on it or better yet douse it in coconut butter.

    I have such a hard time stopping at odd number mileage. I always have to go a 10th of a mile. Yes I’m strange! Great job getting those miles in. I’ve had to be creative this week because I’m having a weird pain in my ankle or possibly my Achilles. It’s hard to tell. I’ve stopped running for now because I’m afraid of injuring it more and not being able to run the marathon.

    Have a wonderful day!!

  9. Roz@weightingfor50

    I’m so excited that your recipe was featured Vat. When you become rich and famous, don’t forget us!!! 🙂

  10. That shrimp would have burned the crap out of my mouth for sure 🙂 You and Tom definitely need a taco and hot sauce day, I cannot handle the heat at all.

  11. Congrats on your Huff post soup!! I’m gonna have to make that Kung Pao. Looks great!

  12. Hooray for Huff post! Congrats! I am your spicy sister, so the shrimp sounds great!

    I, too, learned the hard way to cook the pasta separate from the soup–otherwise, you sort of get sludge.

  13. Yumm! That Kung Pao Shrimp looks amazing! Congrats on being Huffington Post Taste! How exciting!

  14. Good job on the miles your putting on! I can’t take soggy noodles, I’m glad you tried it the other way 🙂 I think many of us have to do a “Rhonda” every once in awhile…some more than others…lol!! Your shrimp dish looks amazing! What a great deal on the shrimp too. I get ripped off for that amount about $13 Biz!!! If I catch a sale $7 is good. Crazy huh? Congrats on being contacted by the Huffington Post Taste…woo hoo!!

  15. That’s a great tip about the noodles in soup. So smart. Congrats on the recipe on Huffington Post. I read that page all the time, and they always have quality stuff on there so I’m not surprised to see one of your recipes there. 🙂

  16. Hey celebrity – that is awesome that your recipe was chosen. I do think you should get paid to stay home and cook all day. You should be a personal chef for busy people who don’t know how to cook or as I always say you should have your own show on TV Food Network. My Bizzy Kitchen on a budget!

  17. that shrimp looks amazing! that’s awesome about huffington post, i’ll have to go check it out!

  18. I love Kung Pao, but have never made it at home. This looks delicious!

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