Main dishes

Gingered Shrimp with Cashews

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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:

10 min

total:

1 hr 25 min

servings

total:

6 servings, 1 cup each

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What You Need

lb. uncooked deveined peeled medium shrimp

Tbsp. minced peeled gingerroot

cloves garlic, minced

1/4

cup lite teriyaki sauce

1/4

cup fat-free reduced-sodium chicken broth

1/4

tsp. crushed red pepper

tsp. olive oil

cups small broccoli florets

carrots, thinly sliced

cup PLANTERS Cashew Halves with Pieces

Make It

TOSS shrimp with ginger and garlic. Refrigerate 1 hour. Mix teriyaki sauce, broth and crushed red pepper.

HEAT oil in large skillet. Add shrimp mixture; cook 3 to 5 min. or until shrimp turn pink. Add teriyaki mixture, broccoli and carrots; mix lightly. Cook until vegetables are crisp-tender, stirring frequently.

ADD cashews; mix lightly.

Kraft Kitchens Tips

Gingered Chicken & Cashews

Prepare as directed, substituting 1 lb. boneless skinless chicken breasts, cut into bite-size pieces, for the shrimp.

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david2ab

posted:5/10/2011

I changed to not have the vegetables opting instead for a nice fresh Linguini pasta, with roasted Asparagus spears & red peppers on side. This was a wonderful way to prepare the Shrimp and made a quick and tasty dinner. David2, Hendersonville, NC

AlabamianAmy

posted:1/25/2011

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! :)

greenfairy3000

posted:9/26/2010

Very good overall. I did make changes - I used bell peppers, water chestnuts and celery for my veggies, but the spices really give the shrimp a wonderful flavor. I also added a little soy sauce while preparing. It was a more watery sauce than I was expecting, but that could have been from my vegetable choice. I also used Chinese noodles instead of rice. Everyone loved it, and I would make it again.

misslivie9

posted:9/4/2010

excellent excellent excellent! tastes restaurant good. used garlic powder instead of cloves and worked fine. we also put it over rice and it was wonderful. I plan on making this often

a cook

posted:8/12/2010

This had an incredible taste, and the recipe was very easy. Next time I think I'm going to add more vegetables (bell peppers, zuchini, etc) to make it a well rounded meal - but over some rice... the whole thing was gobbled up before the end of the night!

jaimejacks

posted:5/20/2010

This is really tasty, easy and healthy, I only use 1/3 cup of cashews to cut down on the fat content. I've made it with various vegetables and its always good!

tperich

posted:5/11/2010

This was fabulous! Hint: If it's too salty, rinse the cashews before adding to the dish.My entire family (3 very picky girls and 1 very picky husband)likes it (and that's no easy feat to please everyone!) and I've even made it for my cousin and she loved it too! I have made it both ways, with chicken and shrimp. They are both delicious!

jeanne531

posted:2/18/2010

Delicious! I would like to add some water chestnuts to it next time.

samarsaoud

posted:10/31/2009

It came out great .. I added some asparagus and pasta.. we loved it

kbranyon

posted:8/5/2009

Healthy, easy, and very good!

servings

total:
6 servings, 1 cup each

healthy living information

Good source of vitamin A or C

carb choices

carb choices:
1

diet exchange

1/2 Carbohydrate + 1 Vegetable + 3 Meat (L) + 1-1/2 Fat

nutrition bonus

Who needs takeout when you can prepare this delicious main dish at home? As a bonus, the carrots are rich in vitamin A and the broccoli provides a good source of vitamin C.