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Gingered Shrimp with Cashews

Gingered Shrimp with Cashews recipe
photo by:kraft
I realize I only gave this 4 stars earlier, but I've made it again and it was great! I did too many substitutions last time. It's perfect the way it is! :)
posted by
AlabamianAmy
on 1/25/2011
time
prep:
25 min
total:
1 hr 25 min
servings
total:
6 servings, 1 cup each
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posted:
6/7/2006
I didn't have time to let the shrimp sit with the garlic and ginger for an entire hour, but the dish still had really good flavor. Very easy and delicious!
posted:
5/22/2006
I love this recipe. It was very easy to make and it gave outstanding results. I used chicken strips instead of shrimp and added tofu to the dish. It was mavelous! My whole family loved it. It was good for everyone including my dad who is restricted to low fat meals. I'm glad there is a way for him, to enjoy good food while eating healthy.
posted:
2/17/2006
Great recipe! It was easy to make and it tasted great!
posted:
10/23/2005
This recipe is terrific. I have made it several times and my family enjoyed it everytime. I keep fresh ginger frozen for just this recipe. It keeps well wrapped in saran and foil
posted:
9/13/2005
I doubled the shrimp since my family is large and they loved it I will definitely make this again.
posted:
5/28/2005
the whole family loved this. Very easy to make. wonderful flavor
posted:
4/18/2005
Great combination of flavors and easy to make!!
posted:
9/9/2004
This shrimp recipe is one of the best... its really, really good.
posted:
3/9/2004
i loved this recipe, i think the ginger root is the secret ingredient in this thank you
posted:
9/4/2003
Great dish! Add the cashews just before serving to keep them crisp, and only add them to each serving (not the entire dish), as they will get soggy overnight in any leftovers.
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