If you need a super quick recipe for dinner, look no further. The preparation is a bit unusual in the sense that you mix white vinegar (which has pretty high acidity) with some ground cashews and spices, use that to marinate the shrimp for a short while, cook it and you are basically done. The shrimp turns out fresh, bright, and with perfect texture. This goes to our regular rotation for sure. Give it a try and let me know what you think.
CASHEW SHRIMP CURRY
(adapted from 660 Curries)
¼ cup distilled white vinegar
1 tablespoon coriander seeds, ground
1 teaspoon cumin seeds, ground
1/2 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1 teaspoon kosher salt
1/3 cup raw cashew nuts, ground to a powder
1 pound large shrimp, peeled and deveined
2 tablespoons grape seed oil
juice of 1/2 lemon
water
finely chopped fresh cilantro leaves
Combine the vinegar, coriander, cumin, cayenne, salt, turmeric, and cashews in a small bowl, and stir to make a smooth paste. Pour this over the shrimp, toss well to coat the shellfish with the marinade. Refrigerate, covered, for about 15 minutes.
Heat the oil in a non-stick skillet over medium-high heat. Add the shrimp, arranging them in a single layer and reserving the residual marinade in the bowl. Sear the shrimp on each side, not more than 1 minute per side, so it does not get over-cooked. Pour in the residual marinade and stir once or twice. Lower the heat to medium add a bit of water, the lemon juice, and simmer until the sauce is reduced, about 5 minutes.
ENJOY!
to print the recipe, click here
Comments: I am usually not too fond of books that showcase hundreds of recipes, but 660 Curries is a beautiful exception. My friend Courtnie recommended and I can see why. It has no photos for the recipes, so it could be a drawback to many people, but the recipes are so varied, creative, that I truly don’t mind using my imagination.
You can definitely use peanuts or other nuts in place of cashews, and when I make it again (because I definitely will and very soon), I will add a few toasted cashews, whole, when serving.
We enjoyed it with sauteed broccoli and a simple rice with chickpeas. A very simple but super delicious meal…
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Well this is interesting! I can’t wait to try it. There are many Indian recipes that have you marinate chicken in lemon juice with salt, but I’ve never seen this. Fascinating!
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I thought it would be way too harsh. I was proven deliciously wrong….
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Hi Sally,
Great flavors there. For what its worth I would sous vide the prawns instead of using a pan. The simmering (at ~98C I am guessing) really toughens the meat as opposed to sous vide at 60C.
Cheers, Peter
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no doubt sous-vide will make it absolutely perfect
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Yes, this I do want to try ! I have cooked ‘curries’ from around the world since my twenties but your recipe presents more than a little differently from what I have cooked . . . reminds me a little of a mild vindaloo ! You prepare fabulous cakes but manage excitement on the savoury side also . . .
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It is really a very “odd” recipe in many ways, right? But trust me, it does work!
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This sounds delicious!! I happen to have a bag of raw shrimp and also some cashews in the freezer. In fact, I have all of the ingredients!
P.S. Stop tempting me. My cookbook bookshelves are full!!!
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oh, I hope you make it! And no, I would NEVER EVER tempt you! Only by accident. Never intentional… obviously…. 😉
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