Cashew Shrimp Curry

Name: Cashew Shrimp Curry
Ingredients: 1 lb large shrimp, raw and peeled; 2 tablespoons curry powder; 1/2 teaspoon ground cinnamon; 2 tablespoons olive oil, divided use; 1 bunch scallion, chopped; 1 pint shiitake mushroom; 1 (8 ounce) can water chestnuts, sliced; 1/2 cup fresh cilantro, coarsely chopped (may substitute with parsley); 1 cup chicken broth or 1 cup vegetable broth; 1 cup plain yogurt (whole milk); 1/4 teaspoon sea salt (to taste); fresh ground black pepper; 1 cup cooked rice; 1/2 cup cashew nuts, whole for garnish

14 ingredients

9 steps

Ingredients

1 lb large shrimp, raw and peeled
2 tablespoons curry powder
1/2 teaspoon ground cinnamon
2 tablespoons olive oil, divided use
1 bunch scallion, chopped
1 pint shiitake mushroom
1 (8 ounce) can water chestnuts, sliced
1/2 cup fresh cilantro, coarsely chopped (may substitute with parsley)
1 cup chicken broth or 1 cup vegetable broth
1 cup plain yogurt (whole milk)
1/4 teaspoon sea salt (to taste)
fresh ground black pepper
1 cup cooked rice
1/2 cup cashew nuts, whole for garnish

Directions

1

In a bowl toss the shrimp with curry powder and cinnamon and set aside.
2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
3

Add scallions and saute for 1 minute.
4

Then add mushrooms, water chestnuts and 1/4 cup of cilantro and saute until mushrooms are tender and transfer to a plate.
5

Using the same skillet, add the remaining 1 tablespoon of olive oil and start sauteing the shrimp for about 1 to 2 minutes.
6

Add the chicken broth slowly and while stirring constantly.
7

Return the saute mushrooms and water chestnuts to the skillet and season with salt and pepper to taste. Let cook for about 3 to 5 minutes.
8

Turn off the heat and add the yogurt slowly stirring constantly and serve immediately over rice.
9

Garnish with cashews and 1/4 cup of chopped cilantro.