Friday, November 11, 2011
Cashew Asparagus Lime Shrimp
I was trying out a new shrimp recipe today and as usual things got out of hand. I ended up adding way more of some ingredients then it called for, and then added a bunch that we had around the house and I am hoping that this be a new family favorite.
We had a "shrimp creole" incident earlier in the week that involved Paul saying "Does your mouth feel like it's on fire? Hon, you married a Yankee!" (which I guess means no cayenne or chili pepper?), while Sadie and Mae both grabbed handfuls of the food (apparently a spoon wasn't fast enough) and gobbled down the chili pepper covered rice (they take after Mommy and like their food hot! I think it may be a result of the hot peppers I craved throughout both pregnancies!). Here's the latest. And it's not spicy!
1 medium onion (chopped)
1 jalapeno (chopped)
5 small sweet peppers (I used a variety of red, yellow and orange) (chopped)
1 bunch asparagus (trimmed and cut into 1 inch pieces)
1 lb small shrimp (cooked and cleaned, which thankfully is how the tiny one's usually come when you buy them!)
2 tsp cornstarch
½ cup soy sauce
1/8 cup lime juice
5 tbs chopped garlic
2 tbs olive oil
1 can water chestnuts (drained)
5 oz halved cashews
Cooked Brown Rice
Add olive oil, ½ garlic (about 2 ½ tbs), asparagus, onion and peppers to a large sauce pan and sauté until onion is soft. Add shrimp and cook on medium heat for 5 minutes. In a separate cup mix soy sauce, lime juice and cornstarch until blended. Drain shrimp mixture. Return to heat and add soy sauce mixture. Add remaining garlic (2 ½ tbs). Add water chestnuts and cashews. Cook, stirring frequently until sauce is thickened. Serve over brown rice and enjoy!
Labels:
Friday Recipes,
recipes
1 comment:
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Your cooking tendency's sound alot like mine. (Oh, I bet this would be good in here too. Ops I guess that was to much _____.) The Baron says that it's the Cajun in me.
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