Cashew Shrimp

 

1 1/2 lbs large shrimp, peeled and deveined

Kosher salt

Freshly ground pepper

1 Tbsp cornstarch

2 Tbsp oyster sauce (found in the oriental aisle)

3/4 cup water

2 Tbsp safflower oil

4 stalks of celery cut 1/4" thick, plus celery leaves for serving

1/2 cup snow peas

2 garlic cloves, grated

Pinch of red pepper flakes

1/2 cup roasted cashews

1 cup Jasmine white rice

2 cups water

Preheat oven to 350 degrees.

In a medium saucepan combine the water and rice with a large pinch of salt. Cover and bring to a boil.  Reduce heat and simmer for 18 minutes.  Remove from the heat and allow to sit until ready to serve.  

Place the cashews on a baking sheet and roast in the oven for 15 minutes.  Remove and set aside.

Pat shrimp dry with paper towels; toss with 1/2 tsp salt and 1/4 tsp ground pepper. 

In a small bowl, whisk together cornstarch, oyster sauce, and 3/4 cup water.  

Heat a large skillet (preferably cast-iron) over medium-high heat.  Swirl in oil, then add the shrimp in a single layer.  Cook undisturbed for 1 minute.  Continue to cook, stirring occasionally, until almost cooked through, 1 - 2 minutes more.           

Add celery, garlic, snow peas, and red pepper flakes.  Cook, still stirring, 1 minute.  Add cornstarch mixture; stir until sauce thickens and coats shrimp and vegetables, about  1 minute more. 

Stir in cashews.

Serve over rice and top with celery leaves and more red pepper flakes, if desired.