Add the mustard, then taste and season with salt and pepper, as needed. Return the shrimp to the skillet, stirring to coat. Once the mixture comes to a boil, reduce the heat to medium and cook for 5 minutes, or until it thickens. Add the turmeric and cook, stirring, for 1 minute.Īdd the ground cashews and cup of the stock increase the heat to medium-high. Transfer to a plate.Īdd the onion, green bell pepper and red pepper to the skillet cook for 3 to 5 minutes, stirring a few times, or until the onion has softened but not begun to brown. Cook just long enough for them to become opaque, turning them as needed. Once the oil shimmers, add the garlic stir for 5 seconds, then add the shrimp. How many calories are in Spicy Cashew Dressing Amount of calories in Spicy Cashew Dressing: Calories 721, Calories from Fat 530.6 (73.6) Daily Value How. Heat the oil in a large skillet, preferably cast-iron or nonstick, over medium heat. In a blender, combine all of the ingredients for the dressing. You'll need 1 cup for this recipe reserve the rest for another use (see the headnote). Add the ingredients for the salad base to a large bowl, then begin working on the dressing. Cut the green bell pepper and small red chili pepper in half from the stem end stem and seed, then cut each into thin strips. (If you're using cashew butter, omit this step.)Ĭut the onion into small dice. Grind the cashews in a mini food processor or nut grinder to a paste this may take a couple of minutes, and you could add a splash or two of water to get things going, as needed. Bring to a boil over medium-high heat, then reduce the heat to medium-low and cook until the rest of the prep for this recipe is done. Peel and devein the shrimp, tossing the shells and tails into a small saucepan filled with the 2 cups of water as you go.
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