Pan-Fried Shrimp with Cilantro Cashew Dipping Sauce

Happy Summer Solstice Wannabe Foodies!

Welcome to my favorite part of the year.

I love summer for the beach worthy weather, the short supporting temperature and the long days.

Long days mean I get to come home and cook in the light of day.

Because I work full time, it is very rare that I get to cook when it is light out.

Well, I rarely get to cook when it’s light out even in the summer because I suck at getting up early to go into work. I’m definitely more of an up late, at work late kind of girl.

But that is besides the point.

The point is, cooking when it is light out makes me want to finish cooking when it is light out. And the best way to do that is to cook simple things.

Simple and delicious.

When I served this dish, everyone at the table kept commenting on how interesting and tasty it was. I’ll take their word for it since there were no leftovers.

You will need…

1 teaspoon ginger

¾ cup roasted salted cashews

1/3 cup Greek yogurt

¼ cup packed cilantro leaves

1 tablespoon brown sugar

1 teaspoon curry powder

1 ½ pound peeled and deveined shrimp (medium to large size)

1 tablespoon olive oil

Salt and pepper to taste

Start by pulsing the ginger in the food processor until finely chopped.

Add in the cashews and process until the ginger and cashews are smooth. About 2 to 3 minutes.

When the ginger and cashews are smooth, add in the yogurt, cilantro, sugar and curry powder.

Pulse until everything is incorporated and smooth. About 1 to 2 minutes.

Season with salt if needed and transfer the dipping sauce to a small bowl.

Heat the oil over medium high heat in a large skillet until the oil is nice and hot.

Season the shrimp well with salt and pepper and add it to the hot oil.

Cook the shrimp about 1 to 2 minutes per side, until the shrimp is pink on both sides.

Remove the shrimp from the heat and serve with the dipping sauce.

Love and Beer Floats

Angela

Pan-Fried Shrimp with Cilantro Cashew Dipping Sauce

1 teaspoon ginger

¾ cup roasted salted cashews

1/3 cup Greek yogurt

¼ cup packed cilantro leaves

1 tablespoon brown sugar

1 teaspoon curry powder

1 ½ pound peeled and deveined shrimp (medium to large size)

1 tablespoon olive oil

Salt and pepper to taste

Start by pulsing the ginger in the food processor until finely chopped.

Add in the cashews and process until the ginger and cashews are smooth. About 2 to 3 minutes.

When the ginger and cashews are smooth, add in the yogurt, cilantro, sugar and curry powder.

Pulse until everything is incorporated and smooth. About 1 to 2 minutes.

Season with salt if needed and transfer the dipping sauce to a small bowl.

Heat the oil over medium high heat in a large skillet until the oil is nice and hot.

Season the shrimp well with salt and pepper and add it to the hot oil.

Cook the shrimp about 1 to 2 minutes per side, until the shrimp is pink on both sides.

Remove the shrimp from the heat and serve with the dipping sauce.