Cashew Shrimp Curry

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 in a bowl toss the shrimp with curry powder and cinnamon and set aside.
• 2 heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
• 3 add scallions and sauté for 1 minute.
• 4 then add mushrooms, water chestnuts and 1/4 cup of cilantro and sauté until mushrooms are tender and transfer to a plate.
• 5 using the same skillet, add the remaining 1 tablespoon of olive oil and start sautéing the shrimp for about 1 to 2 minutes.
• 6 add the chicken broth slowly and while stirring constantly.
• 7 return the sauté mushrooms and water chestnuts to the skillet and season with salt and pepper to taste. let cook for about 3 to 5 minutes.
• 8 turn off the heat and add the yogurt slowly stirring constantly and serve immediately over rice.
• 9 garnish with cashews and 1/4 cup of chopped cilantro.