Shrimp Or Chicken With Cashew Nuts 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.

SHRIMP (OR CHICKEN) WITH CASHEW NUTS

Steps:

• Combine sauce ingredients and set aside.
• Mix shrimp with cornstarch.
• Heat oil*.
• Deep-fry shrimp (or chicken) until color changes.
• Drain.
• Remove.
• Deep-fry cashews in large strainer until light brown (about 30 seconds).
• Drain, Remove.
• Reheat 2 T.
• oil in wok.
• Fry chilies until dark brown.
• Add scallion and garlic.
• Stir-fry 30 seconds.
• Add onion, stir-fry 1 minute.
• Add green pepper, stir-fry 30 seconds more.
• Remove chilies.
• Pour in sauce, bring to a boil.
• Add shrimp (or chicken) and nuts.
• Mix until shrimp (or chicken) and nuts are glazed.
• Removed to serving platter.
• Serve over rice.
• *You don't HAVE to deep-fry the shrimp and cashews, I usually stir-fry them in 1 T.
• oil* I use peanut oil for this recipe.

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 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.