Cashew Shrimp With Water Chestnuts Recipes

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SPICY SHRIMP, CELERY, AND CASHEW STIR-FRY



Spicy Shrimp, Celery, and Cashew Stir-fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 (1 1/4 cup or 7-ounce) servings

Number Of Ingredients 12

1 tablespoon soy sauce
1 tablespoon dark sesame oil
1 tablespoon Shao Hsing rice cooking wine, or pale dry sherry
1-inch piece peeled fresh ginger
3 cloves garlic
1/2 to 1 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
4 ribs celery, thinly sliced (about 3 cups)
3/4 cup roasted salted cashews (4 ounces)
3/4 teaspoon kosher salt
1 pound peeled and cleaned medium shrimp
3 scallions, thinly sliced white and green, separated

Steps:

  • Mix the soy sauce, sesame oil and wine, in a medium bowl, set aside. Mince the ginger, garlic, and red pepper flakes in a mini chopper.
  • Heat a large nonstick skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon of the vegetable oil, the celery and cashews. Season with 1/4 teaspoon salt, and stir-fry until the celery turns jade green, about 3 minutes. Transfer the mixture to a plate.
  • Return the skillet to high heat. Add the remaining 1 tablespoon oil, the shrimp and the remaining 1/2 teaspoon salt, and stir-fry until shrimp turn pink and curl up, about 2 minutes. Add the ginger-garlic mixture and the scallion whites, and stir-fry until fragrant, about 1 minute. Return the celery and cashews to the pan with most of the scallion greens and the reserved soy sauce mixture and stir over the heat for about 1 minute to mix together evenly and blend flavors. Mound the mixture on a platter and garnish with the remaining scallion greens.

SHRIMP WITH WATER CHESTNUTS



Shrimp With Water Chestnuts image

Make and share this Shrimp With Water Chestnuts recipe from Food.com.

Provided by Creation In Hope

Categories     Rice

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb shrimp
1 garlic clove, minced
1 onion, chopped
1 (8 ounce) can water chestnuts, drained
2 tablespoons sherry wine
1/2 teaspoon sugar
1 teaspoon salt
1 tablespoon soy sauce
1 1/3 cups chicken broth, canned
4 cups rice, hot and cooked

Steps:

  • In a bowl mix shrimp, garlic, onion, chestnuts and mushrooms.
  • In a skillet in hot oil add shrimp mixture.
  • Cook stirring constantly, until shrimp are pink and tender (about 3 minutes).
  • In a bowl mix cornstarch and sherry.
  • Stir until all is dissolved.
  • Stir in sugar, salt, soy sauce and chicken broth.
  • Pour mixture over shrimp.
  • Cook, stirring constantly until slightly thickened.
  • Serve over rice.

Nutrition Facts : Calories 465.2, Fat 1.4, SaturatedFat 0.4, Cholesterol 110.4, Sodium 676.7, Carbohydrate 86.7, Fiber 2.4, Sugar 2.5, Protein 19.9

CASHEW SHRIMP



Cashew Shrimp image

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

1 1/2 pounds medium shrimp, peeled and deveined Kosher salt and freshly ground pepper
1 tablespoon cornstarch
2 tablespoons oyster sauce, such as Lee Kum Kee
2 tablespoons safflower oil
4 celery stalks, cut on a sharp bias 1/4 inch thick (2 1/2 cups), plus celery leaves for serving
1 teaspoon finely grated garlic (from 2 cloves)
1 tablespoon finely grated ginger (from a 2-inch piece)
Pinch of red-pepper flakes, plus more for serving
1/2 cup roasted cashews
Steamed white rice, for serving

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 CURRY



Cashew Shrimp Curry image

Make and share this Cashew Shrimp Curry recipe from Food.com.

Provided by Sandi From CA

Categories     Curries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb large shrimp, raw and peeled
2 tablespoons curry powder
1/2 teaspoon ground cinnamon
2 tablespoons olive oil, divided use
1 bunch scallion, chopped
1 pint shiitake mushroom
1 (8 ounce) can water chestnuts, sliced
1/2 cup fresh cilantro, coarsely chopped (may substitute with parsley)
1 cup chicken broth or 1 cup vegetable broth
1 cup plain yogurt (whole milk)
1/4 teaspoon sea salt (to taste)
fresh ground black pepper
1 cup cooked rice
1/2 cup cashew nuts, whole for garnish

Steps:

  • In a bowl toss the shrimp with curry powder and cinnamon and set aside.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  • Add scallions and sauté for 1 minute.
  • Then add mushrooms, water chestnuts and 1/4 cup of cilantro and sauté until mushrooms are tender and transfer to a plate.
  • Using the same skillet, add the remaining 1 tablespoon of olive oil and start sautéing the shrimp for about 1 to 2 minutes.
  • Add the chicken broth slowly and while stirring constantly.
  • Return the sauté mushrooms and water chestnuts to the skillet and season with salt and pepper to taste. Let cook for about 3 to 5 minutes.
  • Turn off the heat and add the yogurt slowly stirring constantly and serve immediately over rice.
  • Garnish with cashews and 1/4 cup of chopped cilantro.

Nutrition Facts : Calories 507, Fat 19.8, SaturatedFat 4.4, Cholesterol 180.8, Sodium 663, Carbohydrate 52.4, Fiber 6.3, Sugar 10.7, Protein 33.4

KEN HOM'S SHRIMP WITH CASHEW NUTS



Ken Hom's Shrimp With Cashew Nuts image

Provided by Moira Hodgson

Categories     dinner, easy, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 pound medium shrimp, peeled and deveined
4 teaspoons salt
1 egg white
1 teaspoon salt
2 teaspoons cornstarch
1/2 cup peanut oil
2 teaspoons finely chopped peeled fresh ginger
2 tablespoons finely chopped scallions
1/2 cup unsalted cashew nuts, roasted
1/2 teaspoon salt
1 tablespoon Hoisin sauce
1 tablespoon rice wine
6 tablespoons chicken stock, preferably homemade
1/2 teaspoon cornstarch mixed with 1/2 teaspoon water
1 teaspoon sesame oil

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 CHICKEN WITH WATER CHESTNUTS



Cashew Chicken with Water Chestnuts image

Yummy and easy! What more could you want in a recipe?

Provided by FoodFan

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 11

2 tablespoons cornstarch
⅔ cup chicken broth
3 tablespoons soy sauce
½ teaspoon ground ginger
½ teaspoon hot pepper sauce
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast meat - cut into strips
1 small onion, chopped
1 green bell pepper, chopped
1 (8 ounce) can sliced water chestnuts, drained
⅔ cup cashews

Steps:

  • Dissolve the cornstarch in the chicken broth, and stir in the soy sauce, ginger, and hot sauce; set aside. Heat half of the oil in a wok or large skillet over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the wok, and set aside.
  • Pour the remaining tablespoon of oil into the wok, and stir in the onion, green bell pepper, and water chestnuts. Cook and stir until the chestnuts are hot, and the onion has softened, about 5 minutes more. Stir up the sauce to redistribute the cornstarch, then pour into the wok, and bring to a boil. Add the reserved chicken, and stir until the sauce thickens, and the chicken is hot. Sprinkle with cashews to serve.

Nutrition Facts : Calories 369.4 calories, Carbohydrate 22.1 g, Cholesterol 58.5 mg, Fat 19.8 g, Fiber 3.1 g, Protein 27.2 g, SaturatedFat 3.8 g, Sodium 892.4 mg, Sugar 4.2 g

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