Sa­vory twofer in 30 minutes

The Denver Post - - LIFE & CULTURE - By Bon­nie S. Benwick Go­ran Kosanovic, The Washington Post

Recipes are often tweaked to save a step or two, but we’ve added an ex­tra one here — with your con­ve­nience in mind.

Shrimp With Spicy Cashew Sauce builds on a seafood stock. But who keeps that in their pantry? The sim­ple fix: Make your own, in the time it takes to prep the in­gre­di­ents for the dish.

Start by peel­ing shel­lon shrimp, then place the shells and tails in a small saucepan filled with 2 cups of wa­ter. Bring to a boil, then re­duce the heat to medium and cook for 8 to 10 minutes while you de­vein the shrimp and chop and slice green bell pep­per, gar­lic and onion. Strain and dis­card the stock’s solids; you’ll have about twice as much as you need for this dish, which means you’ll have enough to freeze for the next time you want to make it. Then, you’ll be able to save a few minutes’ time and use peeled, de­veined shrimp in­stead.

And I’m bet­ting you will want to make it again.

Adapted from “Cook­ing With Mary Berry” (DK Pub­lish­ing, 2016). In­gre­di­ents

1 pound large or jumbo raw, shell-on shrimp

2 cups wa­ter, or more as needed

M cup toasted, salted cashews (may sub­sti­tute 2 heap­ing ta­ble­spoons cashew but­ter) 1 small onion 1 medium green bell pep­per

1 small red chili pep­per (Thai/bird’s eye; may sub­sti­tute the spicy red pep­per of your choice) 3 cloves gar­lic 2 ta­ble­spoons sun­flower or saf­flower oil

½ tea­spoon ground turmeric

1 tea­spoon whole-grain mus­tard Kosher salt Freshly ground black pep­per Di­rec­tions

Peel and de­vein the shrimp, toss­ing the shells and tails into a small saucepan filled with the 2 cups of wa­ter as you go. Bring to a boil over medium-high heat, then re­duce the heat to medium-low and cook un­til the rest of the prep for this recipe is done.

Grind the cashews in a mini food pro­ces­sor or nut grinder to a paste; this may take a cou­ple of minutes, and you could add a splash or two of wa­ter to get things go­ing, as needed. (If you’re us­ing cashew but­ter, omit this step.)

Cut the onion into small dice. Cut the green bell pep­per and small red chili pep­per in half from the stem end; stem and seed, then cut each into thin strips. Crush the gar­lic cloves.

Strain the stock, dis­card­ing the solids. You’ll need 1 cup for this recipe; re­serve the rest for an­other use (see the head­note).

Heat the oil in a large skil­let, prefer­ably cast-iron or non­stick, over medium heat. Once the oil shim­mers, add the gar­lic; stir for 5 sec­onds, then add the shrimp. Cook just long enough for them to be­come opaque, turn­ing them as needed. Trans­fer to a plate.

Add the onion, green bell pep­per and red pep­per to the skil­let; cook for 3 to 5 minutes, stir­ring a few times, or un­til the onion has soft­ened but not be­gun to brown. Add the turmeric and cook, stir­ring, for 1 minute.

Add the ground cashews and cup of stock; in­crease the heat to medium-high. Once the mix­ture comes to a boil, re­duce the heat to medium and cook for 5 minutes or un­til it thick­ens. Dis­card the gar­lic, if de­sired.

Re­duce the heat to low. Re­turn the shrimp to the skil­let, stir­ring to coat. Add the mus­tard, then taste and sea­son with salt and pep­per, as needed. Once the shrimp have warmed through, re­move from the heat.

Serve hot.

Nu­tri­tion: Per serv­ing (us­ing sun­flower oil): 320 calo­ries, 28 g pro­tein, 12 g car­bo­hy­drates, 19 g fat, 3 g sat­u­rated fat, 185 mg choles­terol, 530 mg sodium, 2 g di­etary fiber, 3 g sugar

Shrimp With Spicy Cashew Sauce is so easy you can turn to it again and again.

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