Wednesday Recipes: Shrimp and Cashew Stir-Fry

Dear Readers, I've been blessed with lots of vegetables lately--made a trip to the farmer's market the same day my neighbor (who works for a produce company) surprised me with a big basket! So, expects lots of veggies in the upcoming weeks--yummy!

Shrimp and Cashew Stir-Fry

Ingredients:

1 lb. medium-sized shrimp (I got mine at the local farmer's market from the Seafood Lady--yes, we live near the ocean:)

1/3 cup dry roasted cashews

3 tablespoons peanut oil or salad oil

1 medium onion, slivered

1/2 cup thinly sliced celery

1 clove garlic, minced or pressed

6 ounces mushrooms, sliced (I went ahead and used the whole 8 ounce package because mushrooms)

1 teaspoon cornstarch (I used a heaping teaspoon because I like my sauce thick)

2 tablespoons soy sauce

1/4 cup chicken broth or water (I used broth)

2 cups shredded fresh spinach (leaves only)

1/4 pound pea pods, optional, ends and strings removed

(I added a tablespoon of hoisin sauce for more flavor)

Cooked rice

Directions:

1. Shell and devein shrimp, set aside.

2. Stir cashews in heated oil in a large frying pan until they give off a nut-like aroma and begin to brown. Remove with a slotted spoon and reserve.

3. To same oil, add onion and celery. Cook, stirring occasionally, over medium-high heat until onions are transparent, about 3 minutes.

4. Add mushrooms and cook until they begin to brown.

5. Mix in garlic and shrimp, stirring until shrimp turn pink.

6. Mix cornstarch smoothly with soy sauce and chicken broth. To shrimp mixture, add spinach and peas (if used); stir 30 seconds. Mix in cornstarch mixture, stirring just until thickened.

7. Sprinkle with reserved cashews.

8. Serve stir-fry over rice.

Note: To lower sodium, use reduced-sodium soy sauce and no-salt added chicken broth.

Another Note: This only takes 10 minutes to cook but be sure to have all the ingredients ready to go before you start cooking.

Final Note: I got this recipe from My Great Recipes Card Packets, 1989.