Thursday, March 31, 2011

Shrimp and Cashew Nuts

Another Lenten meal for ya! If you remember back a few weeks to my "Chicken and Cashew Nuts" post, this recipe will look mighty familiar. I just swapped out the chicken with shrimp and succeeded in creating a way healthier version of my favorite (American) Chinese food dish. Here it is:

Shrimp and Cashew Nuts (adapted from Cook Like a Champion):

1 1/2T cornstarch
6T water
2T hoisin sauce
1T soy sauce
1T white vinegar
1T olive oil
4 cloves garlic, minced
1/2c roasted, unsalted cashews
1lb peeled deveined shrimp
green bell pepper, chopped
cayenne pepper to taste
Brown rice for serving

In a small bowl, combine cornstarch and water, whisk until smooth. Stir in hoisin, soy sauce vinegar, set aside. Add oil to large skillet and set over med-low heat. Add garlic and cashews and stir until garlic is golden and fragrant, be careful not to let it burn. Season shrimp with S&P and add to skillet. Cook until opaque, then add green pepper, cayenne, and cornstarch mixture. Continue cooking, stirring frequently, about 5 minutes or until the sauce has thickened a little. Serve with rice.


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