Finally, I'M BACK!
I graduated and spent some fun times in Yellowstone with the fam.
And now I'm back in Missoula, looking for
as my Dad would call it
AKA a JOB!
In the mean time, I have plenty of time to catch up on back logged meals.
So here is the first of many.
This cashew dipping sauce was INSANE and I literally put the leftovers on everything!
The carrot salad was MUCH better than I would have ever expected and the rice was awesome as well.
An all around great meal that you should definitely try!
Pan Fried Shrimp with Green Curry Cashew Sauce
1 slice peeled fresh ginger (1/4 in thick)
3/4 cup plus 2 T roasted unsalted cashews
1/3 cup plain low fat yogurt (I used greek)
1/4 cup packed cilantro leaves
1 T brown sugar
1 tsp curry powder
1 1/2 pounds peeled and deveined large shrimp
2 T olive oil
In a food processor, pulse finger until finely chopped. Add 3/4 cup cashews; process until smooth, 2-3 min.
Add yogurt, cilantro, sugar and curry powder; season with salt. Process until incorporated, 1-2 min. Transfer to a serving bowl; sprinkle with remaining cashews.
Season shrimp with S&P, heat 1 T oil in large skillet over med-high. Add half shrimp and cook until opaque throughout, 2-3 min. Repeat with remaining oil and shrimp. Serve with sauce.
Sesame Carrot Salad
1 lb carrots, peeled and coarsely grated
2 T sesame seeds
1-2 T rice vinegar
1 T toasted sesame oil
1 piece fresh ginger (1in), peeled and finely chopped (about 2 T)
In a large bowl, combine ingredients, season with S&P; toss to combine.
Sesame Lime Rice
1 1/2 cups water
1 cup long grain white rice
2 T sesame seeds, toasted
1 T vegetable oil, such as safflower
1/2 tsp finely grated lime zest, plus 1 T fresh lime juice
Bring water to boil in a med pan, add rice; season with S&P. Return to boil; reduce heat. Cover and simmer until rice is tender, about 15-17 min. Remove from heat; let stand covered 5 min.
Add sesame seeds, oil, and lime zest and juice. Season with S&P. Fluff with fork, then toss to combine and serve.
Logan Rating: ****