Shrimp With Spicy Cashew Sauce

The Denver Post - - LIFE & CULTURE -

4 servings The orig­i­nal recipe called for scal­lops, but we’ve swapped in shrimp here for a good rea­son: You can cre­ate your own small amount of the “seafood stock” that’s re­quired. Serve over jas­mine or brown rice.

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