In a small bowl or blender, whip the cashew butter, coconut milk 3 tablespoons lime juice, and chili powder together.
In a large bowl, combine the shrimp, scallions, carrots, bean sprouts, cucumber, sesame seeds, ginger, soy sauce, 2 tablespoons lime juice, and vinegar.
Mix well and let flavors marinate in the refrigerator for 20 minutes.
Divide the cashew sauce and shrimp vegetable mixture in the center of each leaf and wrap lettuce around filling.
Wrap and serve.
o coat all of the shrimp. Or, mix everything in a
large glass bowl. Add shrimp and stir to coat. Cover
ed chili peppers.
Add shrimp and cook until almost pink
In a bowl toss the shrimp with curry powder and cinnamon
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.
Cut shrimp in half lengthwise.
Combine
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.
Combine the dressing ingredients and mix well.
Set aside 2 tablespoons of the cashews. Combine remaining nuts, peas, onions, celery, and shrimp.
Gently mix in dressing. Season with salt and pepper to taste.
Line a serving platter or bowl with lettuce.
Spoon salad into center; garnish with reserved cashews and, if desired, dill.
Soak shrimp in bowl with milk.
In a bowl put panko bread crumbs and another bowl put corn starch. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs & set aside.
Heat a large skillet to 300 degrees F. Drop shrimp in and fry until golden brown. Remove from oil with a slotted spoon. Drain fried shrimp on paper towels lined plate.
In a large bowl combine fried shrimp with prepared sauce until evenly coated. Pile high on a bed of shredded cabbage and garnish with scallions.
In a skillet, saute the onion and garlic in the olive oil just until they begin to soften. Stir in the shrimp, rosemary, paprika, salt and pepper to taste and white wine.
Cook the mixture for a few minutes. Stir in the tomato sauce and the parsley. Cook the mixture for about 5 minutes more or until shrimp are done.
Add the cheese and stir it until it is almost melted. Divide the mixture among 4 earthenware pots and top each serving with a spoonful of sour cream and some finely chopped parsley.
Serves 4.
he cashews back into the shrimp mixture. Cook until the sauce
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
nd set aside.
Mix shrimp with cornstarch.
Heat oil
Shell and clean the shrimp. Rub the shrimp with salt and rinse.
Marinate shrimp meat in a mixture of egg white, cornstarch and 1/2 teaspoon salt for a least 20 minutes.
Fry cashew nuts in hot oil until browned.
Set aside.
Fry marinated shrimp in hot oil until pink.
Drain and set aside.
Saute green onion and ginger until soft.
Add shrimp.
Season with rice wine, 1/2 teaspoon salt and sesame oil.
Add cashew nuts.
Stir-fry for 1 minute.
lace all ingredients, including the shrimp, shredded carrot, cilantro, mint, alfalfa
In a skillet, scramble eggs in oil over medium heat. Remove from skillet. Add peas, carrots, scallion and shrimp. Cook for 1 min, stirring occasionally. Add rice and dressing. Cook over medium-high until heated through, stirring frequently. Stir in cashews and eggs. Season to taste with salt and pepper. Spoon into bowl and garnish with sesame seeds and scallion curls.
arge mixing bowl, combine the shrimp, olive oil, sugar, pimento, salt
Peel and use in Cucumber Cashew Salad.
Mix salad