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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Thursday, May 12, 2011

I could put this sauce on everything!

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
a "J"word.
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.

Serves 4.

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.
Serves 4.

Logan Rating: ****

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