Best Bevs Jazzed Up Cashew Shrimp Recipes

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CASHEW SHRIMP



Cashew Shrimp image

Make and share this Cashew Shrimp recipe from Food.com.

Provided by MizzNezz

Categories     Fruit

Time 22m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons peanut oil
2 lbs shrimp, peeled and deveined
1/4 cup sliced green onion
1/4 cup diced sweet red pepper
1 cup fresh peas
1 cup chicken broth
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 cup soy sauce
4 teaspoons cornstarch
3/4 cup cashews

Steps:

  • Heat oil in lg skillet; add shrimp, green onions, and red pepper.
  • Saute for 3 minutes.
  • Add peas, broth, salt and ginger.
  • Cover, bring to a boil, reduce heat and simmer for 5 minutes.
  • Mix soy sauce and cornstarch; Stir in to shrimp and cook and stir for 1 minute.
  • Stir in the cashews.

Nutrition Facts : Calories 496.5, Fat 21.7, SaturatedFat 4.3, Cholesterol 441.7, Sodium 2452.8, Carbohydrate 18.5, Fiber 3.2, Sugar 4.4, Protein 56.6

CASHEW SHRIMP



Cashew Shrimp image

Oyster sauce, garlic, and ginger deliver big flavor to succulent sautéed shrimp in this speedy takeout-inspired supper. Roasted cashews and sliced celery add a pleasing crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 20m

Number Of Ingredients 10

1 1/2 pounds medium shrimp, peeled and deveined Kosher salt and freshly ground pepper
1 tablespoon cornstarch
2 tablespoons oyster sauce, such as Lee Kum Kee
2 tablespoons safflower oil
4 celery stalks, cut on a sharp bias 1/4 inch thick (2 1/2 cups), plus celery leaves for serving
1 teaspoon finely grated garlic (from 2 cloves)
1 tablespoon finely grated ginger (from a 2-inch piece)
Pinch of red-pepper flakes, plus more for serving
1/2 cup roasted cashews
Steamed white rice, for serving

Steps:

  • Pat shrimp dry with paper towels; toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a small bowl, whisk together cornstarch, oyster sauce, and 3/4 cup water.
  • Heat a large skillet (preferably cast-iron) over high. Swirl in oil, then add shrimp in a single layer; cook, undisturbed, 1 minute. Continue to cook, stirring occasionally, until almost cooked through, 1 to 2 minutes more. Add celery, garlic, ginger, and red-pepper flakes; cook, still stirring, 1 minute. Add cornstarch mixture; stir until sauce thickens and coats shrimp and vegetables, about 1 minute more. Stir in cashews; serve over rice, topped with celery leaves and more red-pepper flakes.

CASHEW, SHRIMP AND PEA SALAD



Cashew, Shrimp and Pea Salad image

This salad is a summertime favorite of mine. No cooking to heat up the kitchen and it is a meal all by itself. Originally from Sunset Magazine.

Provided by Skypoodle

Categories     Scandinavian

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

1/4 cup low-fat mayonnaise
1/4 cup low-fat sour cream
1 tablespoon lemon juice
1 teaspoon dry dill weed
1 1/2 cups cashew nuts, roasted
4 cups peas, frozen petite size (thawed and drained)
1 cup green onion, thin slice including tops
2 stalks celery, thinly sliced diagonally
3/4 lb cooked shrimp
salt
pepper

Steps:

  • Dressing: Mix first four ingredients and set aside.
  • Set aside 1/4 cup of cashews for garnish.
  • Combine the remaining cashews, peas, green onions, celery and shrimp.
  • Add dressing and toss gently to coat.
  • Season with salt and pepper. Sprinkle reserved cashews over top.

Nutrition Facts : Calories 273.1, Fat 13.5, SaturatedFat 3.1, Cholesterol 85.8, Sodium 275.4, Carbohydrate 22.7, Fiber 5.7, Sugar 6.6, Protein 17.7

BEV'S JAZZED-UP CASHEW SHRIMP



Bev's Jazzed-Up Cashew Shrimp image

Make and share this Bev's Jazzed-Up Cashew Shrimp recipe from Food.com.

Provided by Bev I Am

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 17

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

Steps:

  • Combine peanut and sesame oils in a large skillet; heat on med; add and brown dried red chili pepper.
  • Add green onion and minced garlic and saute for 30 seconds.
  • 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.
  • Add shrimp and cook until almost pink, about 3 minutes.
  • Add peas, broth, salt, freshly grated ginger, ground ginger.
  • Bring to a boil, reduce heat, cover and simmer for 5 minutes.
  • In a bowl, mix soy sauce, red wine vinegar and cornstarch; stir into shrimp; cook and stir for 1 minute.
  • Stir in cashews.
  • Serve immediately.

Nutrition Facts : Calories 470.1, Fat 23.9, SaturatedFat 4.2, Cholesterol 285.8, Sodium 3228.1, Carbohydrate 24.1, Fiber 4, Sugar 5.8, Protein 40.6

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