Bev's Jazzed-Up Cashew Shrimp |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Serve with rice for a spectacular meal. Ingredients:
2 tablespoons peanut oil |
2 teaspoons sesame seed oil |
10 dried red chili peppers |
1/3 cup green onion, sliced |
1/2 teaspoon garlic, minced |
1/2 cup onion, chopped |
1/4 cup sweet red pepper, diced |
2 lbs shrimp, peeled and deveined |
1 cup green peas (fresh or frozen and defrosted) |
1 cup chicken broth |
1 teaspoon salt |
2 tablespoons fresh ginger, freshly grated |
1/2 teaspoon ground ginger |
1/4 cup soy sauce |
1 tablespoon red wine vinegar |
3/4 cup cashews |
4 teaspoons cornstarch |
Directions:
1. Combine peanut and sesame oils in a large skillet; heat on med; add and brown dried red chili pepper.
2. Add green onion and minced garlic and saute for 30 seconds.
3. 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.
4. Add shrimp and cook until almost pink, about 3 minutes.
5. Add peas, broth, salt, freshly grated ginger, ground ginger.
6. Bring to a boil, reduce heat, cover and simmer for 5 minutes.
7. In a bowl, mix soy sauce, red wine vinegar and cornstarch; stir into shrimp; cook and stir for 1 minute.
8. Stir in cashews.
9. Serve immediately.
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