fbpx
☰ Menu Search

Recipes

Clear Search
Advanced Search

Soup

Cashew Shrimp & Yogurt Curry

  • No Reviews
  • Serves: 4
Share Print

Ingredients

  • 1 lb shrimp, large, raw and peeled
  • 2 TBS curry powder
  • 1/2 tsp. ground cinnamon
  • 2 TBS olive oil, divided use
  • 1 bunch scallions, chopped
  • 1 pint shitake mushrooms
  • 1 8oz can water chestnuts, sliced
  • 1/2 cup fresh cilantro, coarsely chopped (separated)
  • 1 cup chicken or vegetable broth
  • 1 cup Brown Cow plain yogurt
  • 1/4 tsp. sea salt, or more to taste
  • Fresh ground black pepper to taste
  • Cooked rice
  • 1/2 cup cashew nuts, whole

Preparation

In a bowl, toss shrimp with curry powder and cinnamon. Set aside.

Heat 1 TBS olive oil in large skillet over medium-high heat. Add scallions and sauté for 1 minute. Add mushrooms, water chestnuts and 1/4 cup cilantro. Sauté until mushrooms are tender, then transfer to a plate.

Using the same skillet, add the remaining 1 TBS olive oil and sauté the shrimp for 1 to 2 minutes. Add the chicken broth slowly, stirring constantly. Return the sautéed mushrooms and water chestnuts to the skillet, then season with salt and pepper to taste. Cook for 3 to 5 minutes. Turn off the heat and add the yogurt slowly, stirring constantly. Serve immediately over rice. Garnish with cashews and 1/4 cup chopped cilantro.

Reviews

Be the first to review this recipe by clicking the button below

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.