Bevs Jazzed Up Cashew Shrimp Recipes
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.
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
BEV'S JAZZED-UP CASHEW SHRIMP
Make and share this Bev's Jazzed-Up Cashew Shrimp recipe from Food.com.
Provided by Bev I Am
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Combine peanut and sesame oils in a large skillet; heat on med; add and brown dried red chili pepper.
- Add green onion and minced garlic and saute for 30 seconds.
- Add chopped onion and red bell pepper; cook, stirring on med-low heat for 3 minutes, or until vegetables are crisp-tender; remove 10 red chili peppers.
- Add shrimp and cook until almost pink, about 3 minutes.
- Add peas, broth, salt, freshly grated ginger, ground ginger.
- Bring to a boil, reduce heat, cover and simmer for 5 minutes.
- In a bowl, mix soy sauce, red wine vinegar and cornstarch; stir into shrimp; cook and stir for 1 minute.
- Stir in cashews.
- Serve immediately.
Nutrition Facts : Calories 470.1, Fat 23.9, SaturatedFat 4.2, Cholesterol 285.8, Sodium 3228.1, Carbohydrate 24.1, Fiber 4, Sugar 5.8, Protein 40.6
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