A light and spicy dish in minutes from Stonyfield Farms.
Ingredients:
1 lb large shrimp, raw and peeled
2 tablespoons curry powder
1/2 teaspoon ground cinnamon
2 tablespoons olive oil, divided use
1 bunch scallion, chopped
1 pint shiitake mushroom
1 (8 ounce) can water chestnuts, sliced
1/2 cup fresh cilantro, coarsely chopped (may substitute with parsley)
1 cup chicken broth or 1 cup vegetable broth
1 cup plain yogurt (whole milk)
1/4 teaspoon sea salt (to taste)
fresh ground black pepper
1 cup cooked rice
1/2 cup cashew nuts, whole for garnish
Directions:
1. In a bowl toss the shrimp with curry powder and cinnamon and set aside. 2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. 3. Add scallions and sauté for 1 minute. 4. Then add mushrooms, water chestnuts and 1/4 cup of cilantro and sauté until mushrooms are tender and transfer to a plate. 5. Using the same skillet, add the remaining 1 tablespoon of olive oil and start sautéing the shrimp for about 1 to 2 minutes. 6. Add the chicken broth slowly and while stirring constantly. 7. Return the sauté mushrooms and water chestnuts to the skillet and season with salt and pepper to taste. Let cook for about 3 to 5 minutes. 8. Turn off the heat and add the yogurt slowly stirring constantly and serve immediately over rice. 9. Garnish with cashews and 1/4 cup of chopped cilantro.
