Kung Pao Shrimp

Aubrey and I loved the Kung Pao Chicken so much that I wanted to try it with shrimp. Aubrey was so great to peel and devein the shrimp, so all I had to do was put the dish together. I know that Aubrey loved this shrimp because when I went out of town the next day, he ate leftovers. Twice.
It's pretty spicy, so if you have a sensitive tongue you may want to reduce or omit the crushed red pepper. For me, it was just perfect!

Ingredients:
1 Tablespoon low-sodium soy sauce, divided
1 1/2 teaspoons dry sherry, divided
2 teaspoons cornstarch
1 pound peeled and deveined medium shrimp
1 Tablespoon peanut oil
1/4 cup chopped dry-roasted peanuts
1 Tablespoon minced peeled fresh ginger
1 Tablespoon minced fresh garlic
1/2 teaspoon crushed red pepper
1 1/2 cups thinly sliced celery
1 cup chopped red bell pepper
1/4 cup fat-free, less-sodium chicken broth
1 teaspoon rice vinegar
1/4 teaspoon salt
2 Tablespoons green onion strips

Directions:
Combine 1 teaspoon soy sauce, 1 teaspoon sherry, cornstarch, and shrimp.

Heat oil in a wok over high heat. Add peanuts and next 3 ingredients; stir-fry 30 seconds. Stir in celery and bell pepper; stir-fry 2 minutes or until crisp-tender. Add shrimp mixture; stir-fry 2 minutes. Add remaining 2 teaspoons soy sauce, 1/2 teaspoon sherry, and broth. Bring to a simmer; cook 1 minute or until slightly thickened. Remove from heat; stir in vinegar and salt. Top with onions.
Yield: 4 servings (serving size 1 1/4 cups)

Nutritional Info (per serving): 224 calories; 9.1g fat; 25.9g protein; 9.1g carbs; 2.3g fiber; 172mg cholesterol; 3.4mg iron; 574mg sodium; 91mg calcium