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Author Notes: 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 cashews
- 4 tablespoons fresh lime juice
- 4 tablespoons olive oil
- 2 Thai chilies, chopped finely and seeds removed
- 1 cup Jasmine rice
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 2 garlic cloves, minced
- 8+ ounces snap peas
- 1 pound large or jumbo shrimp, uncooked, shells removed
- 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.