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:



Recipe
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
s&p
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.

Enjoy!

Chipotle Lime Shrimp with Salsa and Brown Rice

I made this recipe for the first time when Christine was leaving Texas for good (tear), so you can tell how far behind I am on photographing it and posting, whoopsies. Anywho, it's seriously one of my most favorite things to eat. If the Kroger near my apartment sold fresh peeled deveined shrimp I'd be making this weekly. I currently have to drive only slightly out of the way to HEB for the shrimps so I still make this pretty regular. I thought now would be a great time to finally get my butt into action since it also happens to be a great meal for Fridays during Lent. Check it out:





Recipe
Chipotle Lime Shrimp:
1 chipotle chili in adobo, chopped
1T olive oil
1T brown sugar
1 lime, juice and zest
2T fresh cilantro, chopped
1lb peeled deveined shrimp

Salsa:
3T balsamic vinegar
1T olive oil
1/2t salt
1/2t sugar
1/2t ground black pepper
1/2t cumin
2T fresh cilantro, chopped
1 (15oz) can black beans, rinsed and drained
1 (15oz) can corn, drained
1 red pepper , diced
1 jalapeno, seeded and diced

Shrimp:
Mix all ingredients in a small skillet and allow to marinate for 30 minutes. Cook on med-high heat until the shrimp are pink and cooked through.

Salsa:
In a small bowl mix together balsamic vinegar, olive oil, salt, sugar, pepper, cumin and cilantro. In a medium bowl mix together black beans, corn, red pepper, and jalapeno. Toss with vinegar mixture.

Layer salsa and shrimp over brown rice. Serve immediately.

Note: this mixture can also be used to make delicious soft tacos, I would just leave out the rice so you don't double up on carbs.

Enjoy!