CASHEW SHRIMP

Cashew Shrimp image

Since I live near the coast of NC, this is a must have recipe. The shrimp are plentiful here and this recipe makes a wonderful entree.

Provided by CONNIE BOLDA

Categories Seafood

Time 20m

Number Of Ingredients 14

Ingredients

1 lb raw, shelled & deveined medium shrimp
1 Tbsp soy sauce
2 Tbsp canola oil
1 1/2 c julienne cut bell pepper
1 tsp minced garlic
1/4 tsp lemon pepper
1 Tbsp cornstarch
1 can(s) 8 oz sliced water chestnut - drained
6 oz snow peas (thawed if frozen)
1/2 c chopped scallions (green & white part)
1 c toasted cashews
for sauce:
1/2 c chicken broth
1 Tbsp soy sauce

Steps:

1. Rinse shrimp and drain. Mix shrimp with the soy sauce. Heat a wok (or heavy large skillet) until hot. Pour in canola oil. Stir fry the shrimp just until pink, remove & set aside, Saute the bell pepper and garlic for one minute making sure garlic does not burn.
2. Add water chestnuts and snow peas, heat throughly: remove from heat.
3. Sauce:
4. Combine chicken broth, cornstarch, lemon pepper and remaining Tablespoon of soy sauce and stir together. Place wok back on heat and add sauce mixture. Cook stirring constantly until thick and bubbling.
5. Add shrimp back to the wok and mix well. Sprinkle with cashews & scallions. Serve over fried rice.

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