Cashew Shrimp Curry
A light and spicy dish in minutes.
|Fresh ground black pepper & sea salt to taste|
|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|
|1⁄2||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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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