No. 1 : Quick Recipe
Winter Warm Cashew Shrimp Curry
- 2 TB Garam Masala (Spice Blend)
- 1 Tsp Ground Ginger
- ½ Tsp Ground Cinnamon
- ¼ Tsp Black Pepper
- ¼ Tsp Cayenne Pepper
- 2 TB Unsalted Butter
- 2 TB Olive Oil
- 2 Cups Chopped Yellow Onion
- 2 Cloves Garlic, grated
- 1 (15 Oz) Can Tomato Sauce
- ½ Cup Cashew Butter
- 1 + Cup Coconut Milk
- 2 LBS Cooked Large Shrimp
- ½ Cup Nonfat Greek Yogurt
- 1 TB Fresh Lemon Juice
- Warm Cooked Brown Basmati Rice mixed with 1 Cup Green Peas
- Chopped Cilantro
- Coarsely Chopped Cashews
Stir garam masala, ginger, cinnamon and peppers together in a small bowl. Set aside.
Melt the butter with the olive oil in large sauté pan over medium heat. Add the onion and the blended spices, cook until the onion is wilted. Add the garlic and cook until fragrant. Add the tomato sauce and bring to a simmer. Whisk in cashew butter and 1 cup of the coconut milk. Add more coconut milk as desired to thin the sauce.
Stir the shrimp into the sauce. Simmer gently for a few minutes until the shrimp is warm. Add the yogurt and lemon juice.
Serve the shrimp and sauce over the rice. Garnish with chopped cilantro and cashews.
No. 2 : Kitchen Scoop
Instead of using heavy cream to finish a sauce or soup, try a nut butter! Simply mix equal amounts of liquid (like coconut milk) and the nut butter together to replace the cream in a recipe for the same velvety texture.
No. 3 : Clever Idea
Cashew Butter is getting easier to find in the grocery store – but how about making your own? To make the 1/2 Cup of Cashew Butter called for in the recipe, simply place 1 cup of unsalted toasted cashews in the bowl of your food processor. Puree until the nuts are creamy and smooth. You’ll be able to tell when it the nut butter is complete – the sound will tell you!
Fowles Farm – Farm to Table Sauvignon Blanc
Fowles Wine is based in the one of the coolest regions in Australia – the Strathbogie Ranges of Victoria! (Say that three times fast:) The Aussies know how to make, market and sell yummy wine – the fun label on this bottle has a fish, indicating its wonderful to enjoy with seafood…like the shrimp we are serving up today. I love the tropical fruit, slightly grassy, full of acidity flavors of this wine. Its light-to-medium body is a great pairing with the lighter flavors of seafood, and its crisp acidity works super with the bright flavor of lemon in the curry.