SHRIMP WITH SUGAR SNAP PEAS AND CASHEW BUTTER
Recipe courtesy Tyler Florence
Yield: serves 4
Time: 35 minutes
1 lb medium shrimp, peeled and deveined with tail on
1 tablespoon minced ginger
1 tablespoon minced garlic
2 tablespoons toasted sesame oil
1 teaspoon sambal paste
1 cup sugar snap peas, finely sliced
1/3 cup soy sauce
1/2 lemon, juice
2 tablespoons brown sugar
1 stick of butter
1/2 cup roasted cashews
2 cups cooked Jasmine rice
Cilantro, for garnish
Scallions, for garnish
Begin by making the cashew butter.¬† Add butter and roasted cashews in a food processor and pulse until well combined.¬† Take a piece of parchment paper and spread cashew butter out in a log shape.¬† Roll up the parchment paper around the butter and twist the ends to make a log shape.¬† Refrigerate until ready to use.
Set a large saut√© pan over high heat.¬† Add sesame oil, ginger, garlic and chile and toast until fragrant.¬† Toss in shrimp and saut√© until shrimp turn pink.¬† Remove shrimp and set aside on a plate.¬† Add sliced sugar snap peas to the pan, then pour in soy sauce, lemon juice and add brown sugar.¬† Cook until peas are just cooked but still have a bite.¬† Toss shrimp back in and combine.
Serve over jasmine rice with a spoonful of cashew butter and garnish with fresh cilantro and cut scallions.