Best Cashew Shrimp With Water Chestnuts Recipes

SHRIMP WITH SNOW PEAS AND WATER CHESTNUTS

Steps:

• Peel and devein shrimp. Combine the sherry and soy sauce in a medium bowl and add shrimp. Marinate in the refrigerator for 30 minutes.
• Meanwhile, heat a wok or large skillet over high heat and add the oil. Add ginger and stir-fry for 1 minute. Add the shrimp (reserving the marinade) and cook until light pink, 2 to 3 minutes.
• Add mushrooms and snow peas and cook for 1 to 2 minutes, until the snow peas are bright green and crisp-tender. Add scallions and water chestnuts and stir-fry until just heated through.
• Add the reserved marinade and cornstarch mixture. Bring to a boil and cook until the sauce thickens. Serve.

CASHEW SHRIMP CURRY

Steps:

• 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 while 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.

SHRIMP WITH WATER CHESTNUTS

Steps:

• In a bowl mix shrimp, garlic, onion, chestnuts and mushrooms.
• In a skillet in hot oil add shrimp mixture.
• Cook stirring constantly, until shrimp are pink and tender (about 3 minutes).
• In a bowl mix cornstarch and sherry.
• Stir until all is dissolved.
• Stir in sugar, salt, soy sauce and chicken broth.
• Pour mixture over shrimp.
• Cook, stirring constantly until slightly thickened.
• Serve over rice.

CASHEW SHRIMP

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.