KEN HOM'S SHRIMP WITH CASHEW NUTS
Provided by Moira Hodgson
Categories dinner, easy, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Peel the shrimp, reserving the shells, and sprinkle them with salt. Rinse thoroughly, drain and repeat the process two more times. Blot dry with paper towels.
- Combine the shrimp with the coating ingredients in a medium-size bowl. Mix well and refrigerate for about 20 minutes.
- Heat a wok or large skillet until it is hot and add the peanut oil. When the oil is just warm, quickly add the shrimp, stir to separate and turn off the heat. Allow the shrimp to sit in the warm oil for about 2 minutes. Drain in a colander set inside a stainless steel bowl, retaining some of the oil.
- Wipe the wok clean, return 1 1/2 tablespoons of the drained oil to the wok. And add the ginger and scallions, stir-frying for 30 seconds. Stir in the cashew nuts and salt, and continue to stir-fry for another 30 seconds. Return the shrimp to the wok with the remaining ingredients and stir-fry for another 2 minutes. Turn out on a platter and serve at once.
Nutrition Facts : @context http, Calories 459, UnsaturatedFat 28 grams, Carbohydrate 11 grams, Fat 37 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 6 grams, Sodium 752 milligrams, Sugar 3 grams, TransFat 0 grams
CASHEW SHRIMP
Make and share this Cashew Shrimp recipe from Food.com.
Provided by MizzNezz
Categories Fruit
Time 22m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in lg skillet; add shrimp, green onions, and red pepper.
- Saute for 3 minutes.
- Add peas, broth, salt and ginger.
- Cover, bring to a boil, reduce heat and simmer for 5 minutes.
- Mix soy sauce and cornstarch; Stir in to shrimp and cook and stir for 1 minute.
- Stir in the cashews.
Nutrition Facts : Calories 496.5, Fat 21.7, SaturatedFat 4.3, Cholesterol 441.7, Sodium 2452.8, Carbohydrate 18.5, Fiber 3.2, Sugar 4.4, Protein 56.6
CASHEW SHRIMP
Oyster sauce, garlic, and ginger deliver big flavor to succulent sautéed shrimp in this speedy takeout-inspired supper. Roasted cashews and sliced celery add a pleasing crunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Pat shrimp dry with paper towels; toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a small bowl, whisk together cornstarch, oyster sauce, and 3/4 cup water.
- Heat a large skillet (preferably cast-iron) over high. Swirl in oil, then add shrimp in a single layer; cook, undisturbed, 1 minute. Continue to cook, stirring occasionally, until almost cooked through, 1 to 2 minutes more. Add celery, garlic, ginger, and red-pepper flakes; cook, still stirring, 1 minute. Add cornstarch mixture; stir until sauce thickens and coats shrimp and vegetables, about 1 minute more. Stir in cashews; serve over rice, topped with celery leaves and more red-pepper flakes.
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- Make the sauce next. In another bowl or large measuring cup, combine the tapioca starch with a small splash of the stock. Mix well then add all the remaining sauce ingredients.
- Heat the oil in a large frying pan over medium-high heat. Add the shrimp to the pan in a single layer. Work in 2 batches, if needed. Cook the shrimp for 1 minute then flip it over and cook for 1 minute more.
- Pour the sauce into the pan and stir until it has thickened, about 1 minute. Stir in the cashews and serve with some sesame seeds and minced cilantro over the top.
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