Sautéed in ginger, garlic, and thai hot peppers, these shrimp and snap peas get a cool down with a cashew-lime dipping sauce.
This weekend I was surprisingly pleased by my first taste of vegan cashew cheese. I mean, obviously it isn’t actually cheese, but a new acquaintance Matt (check out his Instagram) introduced me to this while making a vegan pizza. I had to let my meat-eating pride down; the pizza and the cashew sauce was pretty killer. It was salty, creamy, and full of umami flavor. I immediately wanted to find a way to use this sauce on a dish.
After getting some snap peas in my CSA share with Coonamesset Farm and spotting some jumbo shrimp on sale at the market, I had been given the perfect combo.
Matt had made his sauce by soaking cashews in water, then blending them into submission with some nutritional yeast and lemon juice. I looked for the yeast at the store without any luck, but then I had a laugh. Why was I looking for a vitamin B complex supplement for a shrimp dish? Of course there was the extra flavoring in those flakes, but the sauce I made with cashew and lime ended up being a nice balance to the spice of the shrimp and snap peas sauteed in thai hot chilies and ginger.
Ingredients (Serves 2)
- 1 1/2 cups cashews
- 4 tbsp fresh lime juice (about 2 limes)
- 4 tbsp olive oil
- 2 Thai chilies, chopped finely, seeds removed
- 1 cup Jasmine rice
- 1 tbsp sesame oil
- 1 tbsp grated ginger
- 2 garlic cloves, minced
- 8oz+ snap peas
- 1 lb large or jumbo shrimp, uncooked and shells removed
Soak the cashews in water for at least 1 hour. These happen to fit perfectly in a pint glass. If you’re using dried Thai chilis, be sure to soak these too. Drain the cashews, reserving 1/2 cup of the water. Blend this water along with the nuts, lime juice, and olive oil in a food processor or mixer until smooth. If you have a condiment bottle, this is the time to use it. If not, that’s okay, you can serve this as a dipping sauce instead.
Prepare the rice according to the package.
Heat the sesame oil in a large pan. Add the ginger, garlic, and chilies. Saute for a minute, until fragrant. Add the shrimp. Cook on the first side until pink, about 2 minutes (depending on the size of your shrimp). Then flip them and cook another 1-2 minutes. Add the snap peas and stir, only cooking them enough to heat them up. It’s best to keep them crunchy!
Serve the shrimp and snap peas with the rice and the cashew sauce.