Shrimp with Cashew Sauce from Dinners in a Flash

Dinners in a Flash Members - Login and Choose this recipe and it will be added to your grocery list.

Shrimp with Cashew Sauce
You can keep any of this leftover sauce in the fridge, covered, up to 3 days.

Serves 4

Ingredients

Qty	Unit	Ingredient

1 1/2	lb	Shrimp - large, peeled and deveined
3/4	C	Cashews - roasted and unsalted, plus 2 tablespoons
1		Ginger Slice, peeled
1/3	C	Yogurt - plain
1/4	C	Cilantro leaves, packed
3/4	Tb	Brown Sugar
1	Tsp	Curry Powder
2	Tb	Olive Oil
		Salt and pepper to taste

Instructions

Pulse ginger until finely chopped in a food processor. Add in 3/4 cup cashews and process until smooth, about 2 or 3 minutes. Add yogurt, cilantro , sugar, and curry powder. Season with salt. Process until mixed together, about 1 to 2 minutes. Scrape down the sides, if needed. Transfer to a serving bowl, topping with remaining cashews. Season shrimp with salt and pepper; over medium-high heat 1 tablespoon oil in a large skillet. Add half of the shrimp, cooking until they are opaque throughout, about 2 to 3 minutes. Repeat with remaining oil and shrimp. Serve shrimp topped with sauce.