Pan Fried Shrimp and Cashew Curry dipping sauce
1 slice (1/4 inch thick) peeled fresh ginger
3/4 cup plus 2 tablespoons roasted unsalted cashews
1/3 cup plain low-fat yogurt
1/4 cup packed cilantro leaves
1 tablespoon brown sugar
1 teaspoon curry powder
Coarse salt and fresh ground pepper
1 1/2 pounds peeled and deveined large shrimp
2 tablespoons olive oil
1 In a food processor, pulse the ginger until finely chopped. Add the 3/4 cup cashews; process until smooth, 2 to 3 minutes.
2 Add the yogurt, cilantro, sugar, and curry powder; season with salt. Process until incorporated, 1 to 2 minutes, scraping down the sides as needed. Transfer to a serving bowl; sprinkle with the remaining cashews.
3 Season the shrimp with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to 3 minutes. Repeat with the remaining tablespoon oil and remaining shrimp. Serve the shrimp with the sauce.
Then I made a slaw to go with it:
3 heads bok choy
1 large carrot
ginger
1 green apple (peeled and chopped into matchsticks)
Lemon juice
2 tbsp vegetable oil
Salt and pepper
Slice the bok choy, carrot, and apple.
Place sliced bok choy in a collander and lightly salt. Place a plate into the collander and use a weight (canned good) to push down on the bok choy to effectively drain the leaves. Leave in the sink for 10 minutes or so.
Place apple and carrot in a bowl.
Grate a piece of ginger into the bowl to taste.
Squeeze lemon juice to taste.
Add salt and pepper.
Add bok choy.
Add 2 tbsp vegetable oil and mix.
Serves 2
The slaw was a perfect compliment to the shrimp. It was crisp and clean, which was needed on such a hot summer night. Getting the shrimp was a pretty strange experience. Michael and I walked over to the market to get the rest of the ingredients and realized that they didn't have any shrimp. I suggested that we walk down to the fish market on Metropolitan Ave. The sign said it was open so we went inside. The guys were cleaning everything up and told us that they were closed. We stepped outside and this bald man standing next to his Mercedes-Benz said, in a very thick Brooklyn accent, "Whatchoo need?" I said, "Shrimp." I was very surprised that this man was asking. He said "Go back inside! They'll getchoo some shrimp." Then he said to a guy out there, "Go in a get dem da shrimp." We went back inside and the guys got us some shrimp. I'm assuming he was the owner -- or maybe just some weird bossy guy. I'm not sure. Anyway we got our shrimp and it was delicious. I guess that's all the matters. Much to Kevin's dismay I cooked Lobster and Shrimp two nights in a row. He was really disgusted by the way our apartment smelled. Oh well!
