Spicy Cashew Shrimp

Fat Boy Caliente Rub
1/4 cup soy sauce (/or Low Sodium Soy Sauce)
1 tablespoon rice wine vinegar
1 tablespoon brown sugar (Packed)
2 tablespoons oyster sauce
1/2 teaspoon toasted sesame oil
3 tablespoons vegetable oil
1 pound shrimp (cleaned and seasoned with a little salt & pepper)
3 cloves garlic (chopped)
ground black pepper
1 inch fresh ginger (piece, peeled & grated)
1/4 cup sherry or white wine
2 tablespoons cornstarch (mixed well with ¼ cup of cold water until smooth)
1 cup unsalted cashews
1 cup snap peas
1 cup sliced carrots
1/2 cup mushrooms
2 green onions (Sliced)
cooked rice (for Serving)

In a small bowl, mix together the soy sauce, rice wine vinegar, brown sugar, oyster sauce, and sesame oil. Set aside. Saute vegetables in oil until al dente. Season shrimp with Caliente Rub to taste. Heat the vegetable oil in a wok or large skillet over high heat and add the shrimp and stir fry until pink (about 2 minutes). Remove from wok and set aside. Using the same pan, add in the garlic and ginger and stir to combine. Cook for about a minute. Pour in the sherry or white wine. Stir it around, scraping the bottom of the pan to loosen all the flavorful bits that may have stuck to the wok. Cook for about 2 minutes to cook off the alcohol. Turn the heat to medium-low and pour in the sauce mixture, then mix in the cornstarch mixture. Stir the sauce for 1 to 2 minutes to thicken, then add the cashews and pepper (to taste). Stir to coat everything with the sauce. You can add a little water if the sauce looks too thick. Add the shrimp to the sauce. Sprinkle on the green onions. Serve with cooked rice.

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