longdistancemofo: bakingwithbooks: BakingWithBooks Does Whole30 - Red Curry Shrimp with Cashew Brocc
longdistancemofo: bakingwithbooks: BakingWithBooks Does Whole30 - Red Curry Shrimp with Cashew Broccoli Slaw & Homemade Almond Sauce I was craving something spicy with peanut sauce (and Whole30 says no peanuts) so almond sauce it was. Ingredients for Curry Shrimp Jumbo shrimp (the amount is up to you), peeled, deveined, tail offRed curry paste mixed with a small amount of light olive oi Kosher salt and pepper for seasoning Ingredients for Almond Sauce ¾ cup almond butter ½ can coconut milk (unsweetened) 2 tsp red curry paste2-3 pitted Medjool dates 1 tbsp apple cider vinegar Pinch of kosher salt Water - to thin it out to your desired consistency Additional IngredientsBroccoli slaw1 tbsp apple cider vinegarCashews, choppedDirections Marinate shrimp for approximately 30 minutes. While shrimp is marinating, prepare your sauce. In a large bowl, combined all of the ingredients except the dates and water. Taste and adjust the flavor before adding everything to a blender, adding 1 date a time until you reach the desired sweetness. Use water to thin out the sauce to your desired consistency [though it should not be runny; it should be just thick enough to dress the slaw] Heat a small amount of olive oil over medium high heat. Cook the shrimp until they start to gently curl. Do not overcook or else the shrimp will become chewy. They are done when they turn pink and the flesh is white. Toss your sauce with the broccoli slaw, add in chopped cashews for crunch. Top with your shrimp, another drizzle of almond sauce and serve. Can easily be made vegetarian or vegan by omitting the shrimp! Enjoy! Gonna make this! -- source link