Cashew And Coconut Shrimp Food

CASHEW AND COCONUT SHRIMP

Steps:

• Combine the jam, vinegar, and red pepper flakes in a small bowl. Stir to combine. Set aside in the fridge until ready to serve.
• Place the cashews in a food processor and pulse to break them up a bit. Add the bread crumbs and coconut and pulse a few times just to combine.
• In a large bowl, whisk together the flour, salt, and pepper. Add the shrimp and toss to coat.
• In a large, deep skillet over medium heat, heat ¼ inch canola oil until shimmering.
• Take a shrimp from the flour, shake off any excess, and dip it in the egg. Shake off any excess egg and dip the shrimp in the cashew mixture. Repeat with the remaining shrimp.
• Fry the shrimp in the oil, turning once, until golden, and cooked through, 4 to 5 minutes, adding more oil to the pan as needed. Drain cooked shrimp on a wire rack.
• Arrange cooked shrimp on a platter with the dipping sauce; serve immediately.

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.

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.

CASHEW AND COCONUT SHRIMP

Steps:

• Combine the jam, vinegar, and red pepper flakes in a small bowl. Stir to combine. Set aside in the fridge until ready to serve.
• Place the cashews in a food processor and pulse to break them up a bit. Add the bread crumbs and coconut and pulse a few times just to combine.
• In a large bowl, whisk together the flour, salt, and pepper. Add the shrimp and toss to coat.
• In a large, deep skillet over medium heat, heat 1/4 inch canola oil until shimmering.
• Take a shrimp from the flour, shake off any excess, and dip it in the egg. Shake off any excess egg and dip the shrimp in the cashew mixture. Repeat with the remaining shrimp.
• Fry the shrimp in the oil, turning once, until golden, and cooked through, 4 to 5 minutes, adding more oil to the pan as needed. Drain cooked shrimp on a wire rack.
• Arrange cooked shrimp on a platter with the dipping sauce; serve immediately.

CASHEW-SHRIMP LETTUCE WRAPS

Steps:

• In a small bowl or blender, whip the cashew butter, coconut milk 3 tablespoons lime juice, and chili powder together.
• In a large bowl, combine the shrimp, scallions, carrots, bean sprouts, cucumber, sesame seeds, ginger, soy sauce, 2 tablespoons lime juice, and vinegar.
• Mix well and let flavors marinate in the refrigerator for 20 minutes.
• Divide the cashew sauce and shrimp vegetable mixture in the center of each leaf and wrap lettuce around filling.
• Wrap and serve.

CREAMY COCONUT CURRY WITH SHRIMP

Steps:

• Melt butter in a large skillet over medium heat. Add shrimp and saute until they just turn pink, 3 to 5 minutes. Remove shrimp from the skillet and set aside.
• Add onion and bell pepper to the skillet and cook until crisp-tender, 3 to 5 minutes. Whisk in flour, curry powder, pepper, and salt. Cook, whisking constantly, for 1 minute.
• Gradually whisk in chicken broth and coconut milk; continue cooking over medium heat until mixture is thickened and bubbly. Stir in cooked shrimp and cook over medium heat, stirring constantly, until shrimp are thoroughly heated. Serve curry immediately over rice.

AROMATIC PRAWN & CASHEW CURRY

Steps:

• Put the onion, ginger, garlic, chillies and coriander stalks in a small food processor, or pestle and mortar, and mix to a paste. Meanwhile, heat the butter or ghee and oil in a large pan. Add the paste to the pan and stir-fry for 5 mins to soften. Add the garam masala and cook for a further 2 mins until aromatic.
• Meanwhile, toast the cashew nuts in a small pan until golden. Tip half into the food processor and blend until finely ground. Set aside the remaining cashews.
• Add the blended cashews, the tomatoes and the chicken stock to the pan. Season and bring to a boil, then lower the heat and simmer, covered with a lid, for 45 mins. Add the prawns and cook for a further 2-3 mins until they turn pink, then add the yogurt and double cream and stir well. Scatter with the coriander leaves and the remaining cashew nuts, and serve with rice and naan bread.

CASHEW SHRIMP STIR-FRY

Steps:

• First, prepare the shrimp. Toss the shrimp with 1 teaspoon sugar, baking soda, and 1/4 cup water, gently mixing everything together for a couple minutes. Cover and refrigerate for 2 hours and then rinse under cold running water for 5 minutes to wash away any sugar and baking soda. Pat the shrimp dry thoroughly with a paper towel. Marinate the shrimp with 1/2 teaspoon sesame oil, 1 teaspoon cornstarch, 1/4 teaspoon salt and pinch of white pepper and set aside while you prepare the rest of the ingredients.
• Now, since the dish comes together very quickly, and you want to avoid overcooking the shrimp, it's time to blanch the celery and red bell pepper. Bring a pot of water to a boil and drop the celery and red bell pepper in. After 30 seconds, drain the vegetables and shock them in ice water. Drain completely and set aside.
• Heat 1 1/2 tablespoons oil in a wok over medium heat. Add the minced ginger and chopped scallion and cook for 1 minute. Then turn up the heat to high and add the shrimp. Once the shrimp have just begun to turn pink, add the blanched celery and red bell pepper, along with the last 1/4 teaspoon sugar, the oyster sauce, and the cashews. Mix everything well, and season to taste with salt and white pepper. Serve.

SHRIMP IN COCONUT MILK

Steps:

• Place the shrimp shells in a saucepan, along with the thyme, bay leaves and peppercorns. Add 3 cups of water, bring to a boil, reduce the heat and simmer until reduced by a third, about 30 minutes. Strain the liquid (you should have about 1 cup) and discard the shells.
• Heat the oil in a large skillet over moderate heat. Add the onion, scallions, salt and pepper and saute until soft, about 3 to 5 minutes. Add the garlic, tomatoes, aji and reserved shrimp stock and simmer until thickened, about 5 minutes. Stir in the coconut milk, shrimp, lime juice and peas, and cook until the shrimp are pink and just cooked, turning the shrimp once as they cook, about 3 minutes. Serve over white rice.

PRAWNS IN CASHEW COCONUT CURRY SAUCE

Steps:

• Season the shrimp with turmeric powder and chile powder, and set aside. Toast the cashews, cardamom, cinnamon, and peppercorns in a skillet over medium heat until toasted and fragrant, about 7 minutes; remove from the skillet and set aside.
• Heat the sunflower oil in a large skillet over medium-high heat. Add the onion, garlic, and ginger; cook and stir until the onion has softened and begun to lose its red color, about 5 minutes. Stir in the shrimp and toasted spice mixture along with the salt, garam masala, bay leaf, tomatoes, and green pepper. Cook and stir until half of the shrimp has begun to turn pink, then pour in the coconut milk, cover, and bring to a simmer.
• Cover, and reduce heat to medium-low. Simmer until the shrimp are opaque and the vegetables are tender, about 5 minutes.