Ingredients:1 slice (1/4 inch thick) fresh ginger, peeled
3/4 c. plus 2 T. roasted cashews
1/3 c. plain low fat yogurt
1/4 c. cilantro leaves, packed
1 T. brown sugar
1 t. curry powder
1 1/2 lbs. large shrimp, peeled, deveined
2 T. olive oil
Directions:
In a food processor, pulse the ginger until finely chopped. Add the 3/4 c. cashews; process until smooth, 2 to 3 minutes.
Add yogurt, cilantro, sugar and curry powder; season with salt. Process until incorporated, 1 to 2 minutes, scraping down sides as needed. Transfer to a serving bowl; sprinkle with remaining cashews.
Season the shrimp with salt and pepper. Heat 1 T. of the oil in a large nonstick skillet over med.-high heat. Add half the shrimp and cook until opaque throughout, 2-3 minutes. Repeat with remaining tablespoon of oil and remaining shrimp. Serve the shrimp with the sauce.
Makes 4 servings. Total time 20 minutes.
Verdict:
I love shrimp so this was kind of a no brainer for me. The curry sauce with it was good. I liked it. Blake just ate his shrimp plain and the kids ate rice.
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