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
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.
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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