Cashew Shrimp Curry
A light and spicy dish in minutes.
Yields: 4 Servings
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Ingredients
| 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) |
Directions
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.
Nutrition Information
|
450
CALORIES
|
20g
TOTAL FAT
|
32g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
450
180
|
||
| % Daily Value* | ||
| Total Fat | 20g | |
| Saturated Fat | 4.5g | |
| Trans Fat | 0g | |
| Cholesterol | 180mg | |
| Sodium | 350mg | |
| Total Carbohydrate | 38g | |
| Dietary Fiber | 6g | |
| Sugars | 5g | |
| Protein | 32g | |
| Vitamin A | 10% | |
| Vitamin C | 10% | |
| Calcium | 20% | |
| Iron | 30% | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
Good, but not amazing