Shrimp & Cashews with Thai Chile Paste

Recipe - Frankston #713

Servings4

Cook Time30 Minutes

Calories632

Ingredients

2 Tbs peanut oil

1/2 yellow onion, thinly sliced

1/2 cup sugar snap peas

1 red bell pepper, julienned

1/2 cup whole cashews

1 Tbs garlic, minced

1 lb jumbo shrimp, peeled and deveined

2 Tbs roasted red chile paste

2 Tbs fish sauce

2 Tbs sugar

cooked rice, for serving

Directions

Heat skillet or wok to medium heat. Add oil and onions; sauté lightly until onions are soft. Add snap peas, bell pepper, cashews, garlic and shrimp. Sauté until shrimp are almost cooked through. In measuring cup, combine chile paste, fish sauce and sugar. Reduce heat; add sauce to pan. Sauté for 2 to 3 minutes, or until shrimp are cooked through. If sauce becomes too thick, add 1 or 2 tablespoons of water. Remove from heat; serve with rice.

Nutritional Information

Calories: 632, Fat: 36 g (3 g Saturated Fat), Cholesterol: 43 mg, Sodium: 2237 mg, Carbohydrates: 68 g, Fiber: 1 g, Protein: 12 g.

0 minutes

Prep Time

30 minutes

Cook Time

Servings

632

Calories

Shop Ingredients

Makes 4 servings

2 Tbs peanut oil

Not Available

1/2 yellow onion, thinly sliced

Not Available

1/2 cup sugar snap peas

Not Available

1 red bell pepper, julienned

Not Available

1/2 cup whole cashews

Not Available

1 Tbs garlic, minced

Not Available

1 lb jumbo shrimp, peeled and deveined

Not Available

2 Tbs roasted red chile paste

Not Available

2 Tbs fish sauce

Not Available

2 Tbs sugar

Not Available

cooked rice, for serving

Not Available

Nutritional Information

Calories: 632, Fat: 36 g (3 g Saturated Fat), Cholesterol: 43 mg, Sodium: 2237 mg, Carbohydrates: 68 g, Fiber: 1 g, Protein: 12 g.

Directions

Heat skillet or wok to medium heat. Add oil and onions; sauté lightly until onions are soft. Add snap peas, bell pepper, cashews, garlic and shrimp. Sauté until shrimp are almost cooked through. In measuring cup, combine chile paste, fish sauce and sugar. Reduce heat; add sauce to pan. Sauté for 2 to 3 minutes, or until shrimp are cooked through. If sauce becomes too thick, add 1 or 2 tablespoons of water. Remove from heat; serve with rice.