Cashew Shrimp With Water Chestnuts Food

SHRIMP WITH WATER CHESTNUTS

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.

CASHEW SHRIMP CURRY

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.

SHRIMP AND WATER CHESTNUT DIP

Steps:

• Coarsely chop shrimp.
• Mix all ingredients in medium bowl until well combined.
• Refrigerate at least two hours before serving.
• Serve with veggie dippers such as bell pepper strips, celery, sugar snap peas, mushrooms, jicama, etc.
• Also good served on Wheat Thin crackers.

SHRIMP WITH SNOW PEAS AND WATER CHESTNUTS

Steps:

• Peel and devein shrimp. Combine the sherry and soy sauce in a medium bowl and add shrimp. Marinate in the refrigerator for 30 minutes.
• Meanwhile, heat a wok or large skillet over high heat and add the oil. Add ginger and stir-fry for 1 minute. Add the shrimp (reserving the marinade) and cook until light pink, 2 to 3 minutes.
• Add mushrooms and snow peas and cook for 1 to 2 minutes, until the snow peas are bright green and crisp-tender. Add scallions and water chestnuts and stir-fry until just heated through.
• Add the reserved marinade and cornstarch mixture. Bring to a boil and cook until the sauce thickens. Serve.

STIR-FRIED SHRIMP WITH SNOW PEAS AND WATER CHESTNUTS

Steps:

• Toss shrimp with salt, add wine or sherry and marinate for at least 20 minutes or up to 3 hours.
• Drain shrimp; reserve marinade.
• Heat large skillet or wok over high heat; add oil.
• Add ginger & crushed red pepper, stir-fry until fragrant, and add shrimp.
• Stir-fry until shrimp are mostly opaque (2 to 4 minutes, depending on size).
• Add snow peas and water chestnuts; stir-fry until just heated through.
• Add reserved marinade, soy sauce and cornstarch mixture.
• Bring to a boil and cook until liquid thickens.
• Serve immediately, accompanied by steamed rice.