Our Kung Pao shrimp turned out great! We followed a recipe by Jet Tila which you can find here-https://www.foodnetwork.com/recipes/kung-pao-shrimp-7112947 The cooking goes really quickly so it is important to have your mise en place ready when you begin cooking. Although there were just the three of us eating we made the entire sauce part of the recipe but only used 18 of the 21-25 shrimp. I would not have wanted less sauce. I think next time we are going to try the recipe with tofu.