Spicy Cashew Shrimp
I just returned from traveling today and decided to make a dinner from the few ingredients I had left in the house.
Ingredients:
- raw shrimp, thawed from frozen
- cashews, raw and pan roasted
- carrot, sliced
- red jalapeno, seeded and finely-sliced
- canola oil
Sauce ingredients:
- oyster sauce
- water
- honey
- rice vinegar
- chili garlic sauce
- minced garlic
- corn starch slurry
Preparation:
In a large pan with canola oil, sauté sliced carrot and jalapeno until carrot is mostly the desired tenderness. Add shrimp and cook just a couple minutes until almost finished. Add cashews, turn off heat and pour on sauce, mixing promptly and thouroughly as it thickens. (Add water as necessary to get desired sauce consistency.)
Spicy Cashew Shrimp with carrot and ripe jalapeno
This is a simple dinner that I was quite happy to enjoy back at home after a week away – and there was no skimping on the shrimp and cashews in my “restaurant.” :)
This combination of ingredients was really good… I bet it would be nice with celery or onion too.
Kitchen Convivial 
Yum! I don’t make many asian-style dishes but this looks like a try!
As you might know, I make them so often it has become second nature.
Before going on a chinese/thai/indian cooking kick sometime last year, I probably only had a curry powder and soy sauce.
Now I happily have a cabinet of 20-30 spices and sauce ingredients so that it’s quick and easy to at least make these dishes.
A pretty darn good dinner to come home to.
Hi Matthew!
Ya, I’m pretty good to myself.
I read your bacon obituary… my sincere condolences on your loss.