Gingered Shrimp With Cashews Recipes

CASHEW SHRIMP

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.

SPICY SHRIMP, CELERY, AND CASHEW STIR-FRY

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.

GINGER SHRIMP

Steps:

• Rinse off asparagus, snap off tough ends, and cut diagonally into 1 1/2 inch lengths.
• Peel the water chestnuts, rinse under cool water and slice thinly.
• Halve the jalapeños. Remove the seeds and veins and very finely chop. You should have about 2 tablespoons.Place in a mound on a platter.
• Peel the ginger and very finely chop to equal about 3 tablespoons. Place on the platter with the jalapeños.
• Rinse the cilantro and coarsely chop the leaves.
• Trim the scallions and chop the entire length, including the green part. Place on the platter.
• These ingredients may be prepared in advance, covered with plastic wrap and refrigerated until needed.
• Halve the onion. Peel and very thinly slice.
• When ready to serve, heat a large wok or frying pan over a high flame.
• As it is heating, assemble all the ingredients within reach.
• Add 1 tablespoon of oil to the hot pan and swirl around.
• Quickly sauté the sliced onions for 1 minute.
• When they appear to be half done, add the asparagus.
• Stir fry, stirring constantly with a spatula or wooden spoon, until the onions are tender and a light brown and the asparagus is bright green, about 1 minute.
• Transfer to a platter and set aside while cooking the remaining ingredients.
• Return the pan to high heat and add 2 tablespoons of oil.
• Cook the ginger until it becomes golden and develops a rich aroma, about 30 seconds.
• Add the shrimp and quickly stir fry, tossing constantly with the spatula, until it becomes opaque and pink, about 1 1/2 minutes.
• Add salt and white pepper to taste.
• Quickly add the jalapeños, cilantro, scallions, and the sliced water chestnuts. Stir fry 30 seconds.
• Add the pine nuts and return the cooked onions and asparagus to the pan and quickly toss to combine.
• Drizzle with the sesame oil.
• Taste and adjust the seasoning, if needed.
• Transfer to a large platter and serve immediately, accompanied with fluffy white rice.

KEN HOM'S SHRIMP WITH CASHEW NUTS

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.

CASHEW SHRIMP

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.

HONEY GINGER SHRIMP

Steps:

• Heat the olive oil and red pepper flakes in a large skillet over medium heat. Add the onions, garlic, ginger and honey; cook and stir until fragrant. Add the shrimp, and cook for 5 minutes, stirring as needed, until shrimp are pink and opaque. Serve immediately.

SHRIMP, VEGETABLE AND CASHEW STIR-FRY

Steps:

• Whisk cornstarch, egg whites and salt in large bowl until smooth. Add shrimp; toss to coat. Let shrimp stand at room temperature 20 minutes.
• Heat 2 tablespoons oil in large wok or heavy large skillet over medium-high heat. Add shrimp, garlic and ginger and stir-fry until shrimp is cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to plate. Add remaining 1 tablespoon oil to wok. Add broccoli and carrots and stir-fry until vegetables are crisp-tender, about 4 minutes. Add cashews, teriyaki sauce, Sherry and 1/4 teaspoon crushed red pepper and cook 1 minute. Return shrimp to wok and stir-fry until coated with sauce and heated through, about 1 minute. Season with salt and additional crushed red pepper, if desired.
• Spoon shrimp and vegetable mixture onto platter. Spoon cooked rice around edge of platter and serve.