kung pao shrimp recipe – In Good Taste http://ingoodtaste.kitchen Making Every Day an Occasion... Simply Sat, 28 Dec 2019 18:11:36 +0000 en-US hourly 1 http://ingoodtaste.kitchen/wp-content/uploads/2015/09/cropped-peonies-32x32.jpg kung pao shrimp recipe – In Good Taste http://ingoodtaste.kitchen 32 32 Kung Pao Shrimp [and a lesson about capsaicin] http://ingoodtaste.kitchen/kung-pao-shrimp-and-a-lesson-about-capsaicin/ http://ingoodtaste.kitchen/kung-pao-shrimp-and-a-lesson-about-capsaicin/#comments Thu, 31 Mar 2011 20:00:19 +0000 http://ingoodtasteblog.net/?p=1662 Before we talk about the Kung Pao Shrimp recipe that I wrote for Craftzine, let’s talk about capsaicin. Capsaicin is the active ingredient in chili peppers. It’s what gives them spice, flavor and it’s what your fingers will be covered in after you cut or crush chili peppers for this recipe. Red chilies might sound exotic but they’re a pretty common ingredient in a lot of Mexican and Asian dishes: You can buy them in the produce section of your grocery store (they are dried chilies but usually live near the fresh chili peppers since a lot of recipes call for both). Now, capsaicin is the reason you should not touch your eyes after handling chili peppers, even if you have washed your hands several times over the course of cooking. You should be especially cautious if you, say, wear contact lenses because you’re almost 50% legally blind and rely on them for your vision. I only tell you this to prevent you from making the same mistakes I do. Wear gloves when you’re handling the red chilies in this recipe. If you don’t have food service gloves on hand, wrap your hands in plastic wrap. If you forget this […]

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