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Cashew Shrimp - Cashew Shrimp Recipe

Thursday, December 3, 2009

                             Cashew Shrimp - Cashew Shrimp Recipe

Cashew Shrimp - Cashew Shrimp Recipe Ingredients

2 tablespoons peanut oil

 1 pound medium shrimp (35 to 40 per pound), peeled and deveined, or precooked cocktail shrimp, thawed and peeled

2 celery stalks, diced

2 tablespoons minced ginger

2 garlic cloves, minced 1 teaspoon red pepper flakes

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

1 cup unsalted cashews

Cashew Shrimp - Cashew Shrimp Recipe Cooking Process

1.Heat a large wok or saucepan (preferably nonstick) over medium-high heat. The moment it begins to smoke, add the peanut oil and swirl it in the wok for 30 seconds.

2.If using raw shrimp, add them and stir and toss constantly for 1 minute.

3.Add the celery and cook, stirring and tossing constantly for 1 minute, or until hot but still crisp. Add the ginger, garlic, and red pepper flakes. Stir and toss for another 30 seconds.Cashew Shrimp - Cashew Shrimp Recipe

4.Add the soy sauce, vinegar, and the cocktail shrimp, if using. Raise the heat to high. When the sauce starts to boil, add the cashews. Stir and toss just until the nuts are well distributed and heated through. Serve immediately

5.Add the cream cheese and mayonnaise to the bowl and beat with a whisk or a hand mixer until the mixture is smooth. Stir in the celery, shallots, lemon juice, Tabasco sauce, salt, pepper, and ground shrimp until well blended.

6.Lightly oil a 1-quart ring mold (or any 1-quart mold, even a fish mold). Arrange the reserved shrimp and pimiento strips in the bottom of the mold in a decorative pattern (this will be the top of the ring after it’s unmolded). Without disturbing the pattern, carefully spoon the shrimp mixture
into the mold, filling it as full as possible without overflowing (any extra shrimp mixture can be placed in a small oiled ramekin).

7.Set the mold in the refrigerator for 6 to 8 hours, or until it is set.

8.To unmold, dip the mold in a large bowl of hot water for 10 seconds. Dry the outside of the mold. Place a plate or platter larger than the mold over the top, turn them upside down together, and rap them gently on the counter to loosen the shrimp from the mold. (Repeat the dipping if necessary.)
The shrimp ring should be unmolded as soon as it is set, but it can remain tightly covered
in the refrigerator for up to 24 hours before serving.Cashew Shrimp - Cashew Shrimp Recipe


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