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shrimp curry powder ground cinnamon olive oil scallion shiitake mushroom water chestnuts fresh cilantro chicken broth yogurt salt fresh ground black pepper rice cashew nuts
Viewed: 24 - Published at: 2 years agoIngredients
- 1 lb large shrimp, raw and peeled
- 2 tablespoons curry powder
- 1/2 teaspoon ground cinnamon
- 2 tablespoons olive oil, divided use
- 1 bunch scallion, chopped
- 1 pint shiitake mushroom
- 1 (8 ounce) can water chestnuts, sliced
- 1/2 cup fresh cilantro, coarsely chopped (may substitute with parsley)
- 1 cup chicken broth or 1 cup vegetable broth
- 1 cup plain yogurt (whole milk)
- 1/4 teaspoon sea salt (to taste)
- fresh ground black pepper
- 1 cup cooked rice
- 1/2 cup cashew nuts, whole for garnish
Method
- In a bowl toss the shrimp with curry powder and cinnamon and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add scallions and saute for 1 minute.
- Then add mushrooms, water chestnuts and 1/4 cup of cilantro and saute until mushrooms are tender and transfer to a plate.
- Using the same skillet, add the remaining 1 tablespoon of olive oil and start sauteing the shrimp for about 1 to 2 minutes.
- Add the chicken broth slowly and while stirring constantly.
- Return the saute mushrooms and water chestnuts to the skillet and season with salt and pepper to taste. Let cook for about 3 to 5 minutes.
- Turn off the heat and add the yogurt slowly stirring constantly and serve immediately over rice.
- Garnish with cashews and 1/4 cup of chopped cilantro.
