Sautéed in ginger, garlic, and thai hot peppers, these shrimp and snap peas get a cool down with a cashew-lime dipping sauce. —Just Me and The Clams
1 1/2 cups
fresh lime juice
Thai chilies, chopped finely and seeds removed
garlic cloves, minced
large or jumbo shrimp, uncooked, shells removed
In This Recipe
Soak the cashews in water for at least 1 hour. These happen to fit perfectly in a pint glass. If you’re using dried Thai chilis, be sure to soak these too. Drain the cashews, reserving 1/2 cup of the water. Blend this water along with the nuts, lime juice, and olive oil in a food processor or mixer until smooth. If you have a condiment bottle, this is the time to use it. If not, that’s okay, you can serve this as a dipping sauce instead.
Prepare the rice according to the package.
Heat the sesame oil in a large pan. Add the ginger, garlic, and chilies. Saute for a minute, until fragrant. Add the shrimp. Cook on the first side until pink, about 2 minutes (depending on the size of your shrimp). Then flip them and cook another 1-2 minutes. Add the snap peas and stir, only cooking them enough to heat them up. It’s best to keep them crunchy!
Serve the shrimp and snap peas with the rice and the cashew sauce.