Tuesday, October 28, 2014
Pineapple Cashew Shrimp
Hi Friends! I got out of the cooking mood for a few days.....Indian Summer has hit us and while I was initially in a soup frenzy, I ran into a brick wall. Hopefully we're at the end of the warmth and heading into cooler temps and, be still my heart, stunning autumn colors.
But until then (fingers crossed, just a few days) I'm back to one of my new favorite shrimp entrees. And, again, easy, easy, easy with just a handful of ingredients.
I served this over jasmine rice and eggrolls.
PINEAPPLE CASHEW SHRIMP (4 servings)
2 Tbsp canola oil
1 can (20 oz) pineapple chunks, drained, liquid reserved
3 tsp cornstarch
3 Tbsp soy sauce or tamari sauce
2 tsp fresh ginger root, minced, grated, or microplaned
1 pound shrimp, peeled and deveined
1 cup cashews
1 can (8 oz) sliced water chestnuts, drained
2 green onions sliced, both green and white parts
sesame seeds or black sesame seeds, optional
Blend pineapple juice, cornstarch, and soy (or tamari) sauce and set aside.
Heat large skillet over medium/medium-high heat and add oil. Let oil heat.
Add shrimp and garlic and saute 1 minute, stirring.
Add cashews and water chestnuts and stir. Cover and cook 2-3 minutes.
Add pineapple and sauce and stir. Cover and cook 2-3 minutes (depending on size of shrimp). Serve immediately garnished with green onions and sesame seeds, if using.
Recipe Source: Ninja Cooking Easier, Healthier, and Better cookbook (2014), p. 166