One pound Wild Side-Stripe Shrimp
2-4 cloves finely chopped garlic
1-2 tablespoons butter, plus splash olive oil
1 slice (¼ inch thick) peeled fresh ginger
¾ cup roasted salted cashew nuts
¾ cup packed fresh cilantro leaves
1/3 cup plain low-fat yogurt
1 tablespoon brown sugar
1 teaspoon green curry paste
Defrost and peel Shrimp according to “Fresh Off The Boat” Instructions. Place Shrimp in refrigerator until ready to cook. Make dip!
In a food processor or blender, pulse ginger until finely chopped. Add cashews, process until smooth two to three minutes.
Add yogurt, sugar and curry paste. Process one to two minutes. Add chopped cilantro and process until smooth. Transfer to a serving bowl and sprinkle with a few remaining cashew. Refrigerate, covered up to three days-always gone before that! Serve as a shrimp appetizer at your next family gathering or dinner party!
In a large frying pan over medium high heat melt butter and oil. Sauté finely chopped garlic and peeled shrimp together for 1-2 minutes only. The shrimp cook very quickly! Serve shrimp hot or cold with the dip on the side. Thank-you Tammy Charles for the great recipe~