• 5/10 Nat'l Shrimp Day - 3

    From Dave Drum@1:3634/12 to All on Sun May 8 12:31:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Kung Pao Shrimp w/Cashews
    Categories: Oriental, Seafood, Chilies, Nuts, Vegetables
    Yield: 4 Servings

    1 c Jumbo cashews
    1 1/2 tb Dark soy sauce
    2 tb Red wine vinegar
    2 ts Sugar
    1 ts Roasted sesame oil
    2 tb Peanut oil
    1/2 ts Salt
    8 Dried red chilies
    2 ts Minced fresh ginger
    2 cl Garlic; minced
    1 lg Bell pepper; in 1" squares
    1 lb Medium shrimp; shelled,
    - deveined, patted dry

    Set oven @ 325ºF/160ºC. In a flat pan, spread cashews
    in a single layer; roast until golden brown (about 10
    minutes), stirring occasionally. Remove and set aside.

    In a small bowl, combine soy sauce, vinegar, sugar and
    sesame oil; set aside.

    Preheat wok over medium heat until hot; pour in peanut
    oil. Add salt and dried chilies; cook until charred
    (about 15 seconds). Add ginger and garlic; stir-fry
    until fragrant and lightly browned (about 30 seconds).

    Increase heat to high; add bell pepper; stri-fry until
    pepper is seared (30 seconds). Add shrimp, a handful at
    a time; stir until shrimp are pink and feel firm to the
    touch (about 2 minutes total). Add reserved sauce mix;
    toss and stir until sauce thickens to a glaze (about 30
    seconds). Remove wok from heat. Gently stir in reserved
    roasted cashews. Serve hot.

    Serves 4-6 with other dishes.

    Be forewarned: This dish is moderately hot; adjust chilies
    to taste.

    From an article by Annette Gooch, UPS, in the Buffalo News.

    Typed for you by Joan MacDiarmid.

    Uncle Dirty Dave's Kitchen

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    ... My pessimism suspects even the sincerity of the other pessimists!
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