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
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Ingredients
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1 1/2 cups
cashews
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4 tablespoons
fresh lime juice
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4 tablespoons
olive oil
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2
Thai chilies, chopped finely and seeds removed
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1 cup
Jasmine rice
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1 tablespoon
sesame oil
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1 tablespoon
grated ginger
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2
garlic cloves, minced
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8+ ounces
snap peas
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1 pound
large or jumbo shrimp, uncooked, shells removed
Directions
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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.
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Prepare the rice according to the package.
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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!
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Serve the shrimp and snap peas with the rice and the cashew sauce.
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