Bevs Jazzed Up Cashew Shrimp Food

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.

BEV'S JAZZED-UP CASHEW SHRIMP

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.

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.

CASHEW, SHRIMP AND PEA SALAD

Steps:

• Dressing: Mix first four ingredients and set aside.
• Set aside 1/4 cup of cashews for garnish.
• Combine the remaining cashews, peas, green onions, celery and shrimp.
• Add dressing and toss gently to coat.
• Season with salt and pepper. Sprinkle reserved cashews over top.

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.