A light and spicy dish in minutes.
| 1 | bunch | scallions (chopped) |
| 1 | pt | shitake mushrooms |
| Fresh ground black pepper & sea salt to taste | ||
| 1⁄2 | tsp | ground cinnamon |
| 2 | tbsp | curry powder |
| 2 | tbsp | olive oil (divided) |
| 1⁄2 | c | fresh cilantro (coarsely chopped) |
| 1 | c | chicken or vegetable broth |
| 1 | c | Stonyfield Organic Whole Milk Plain Yogurt |
| 1 | c | cooked rice |
| 1⁄2 | c | cashew nuts (whole for garnish) |
| 1 | lb | shrimp (large, raw and peeled) |
| 1 | 8oz. can of water chestnuts (sliced) |
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 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.