Comments on: Kung Pao Shrimp [and a lesson about capsaicin]

By: Wine on Wednesday: Five Rosé to Try This Summer

Wine on Wednesday: Five Rosé to Try This Summer — Fri, 24 Jun 2011 18:20:34 +0000

[…] Pair with: Cajun Shrimp Lettuce Wraps, Kung Pao Shrimp […]

By: Tessa

Tessa — Fri, 08 Apr 2011 17:36:13 +0000

I made the same mistake of rubbing my eye after handling peppers a few days ago. Let’s just say my eye was red and swollen for days. Not fun. I adore shrimp and asian-inspired food, definitely putting this recipe on my “to-make” list!

By: Eleanor Hoh

Eleanor Hoh — Wed, 06 Apr 2011 02:54:01 +0000

We share the same philosophy about cooking at home, so much better. I just made my version of Kung Pao except with shrimp and cashews sprinkled with chili threads that fizzle on your tongue! Magical.

By: Lisa

Lisa — Mon, 04 Apr 2011 20:34:09 +0000

I can’t tell you how many times I’ve inadvertently rubbed my eyes after handling hot peppers. The worst was the ghost pepper, obviously. Burning, red eye for days, even though I barely touched it.

That said, great looking Kung Pao chicken! Always wanted to make it at home 🙂 Hope you’re doing well, Maris – it was good to see you in my comment section again!!

By: Aggie

Aggie — Sat, 02 Apr 2011 17:51:15 +0000

Kung Pao is one of my favorite things … because of the heat. I love peppers…hot! And b/c of that I really appreciate your PSA b/c I never wear gloves and I always have regrets. Not a good thing!!

This looks so delicious! And since I only eat seafood these days love that the star of this dish is shrimp!!