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Monday, July 15, 2013

Speedy Shrimp w/ Snow Peas

This evening I made Shrimp w/ Snow Peas and served it over "cauliflower rice" (fresh cauliflower that I grated with a box grater and steamed in the microwave for 2-3 minutes).  I made a speedy version of shrimp stir-fry almost identical to the Speedy Shrimp Stir-Fry w/ Broccoli I've made before.  The only difference is that tonight I used snow peas instead of  broccoli florets, I steamed fresh snow peas with a little diced red pepper and a thinly sliced carrot for 2 to 3 minutes to keep crisp-tender (instead of the broccoli).  The recipe I used is linked above (the only difference was the snow peas and a little diced red pepper instead of the broccoli).  The secret ingredient for thickening the sauce is raw cashew butter. It was so quick and easy to make.  I "cheated" by using already cooked shrimp that I reheat in the wok rather than raw shrimp.  I snapped a few photos for you to see below.  Enjoy!




2 comments:

  1. GG, my post (yesterday) did not get posted!
    Just loved the colors and the dish looks delicious!
    Shrimp and snow peas, how can one go wrong ?
    Wish I could catch up with all your dishes! But so far I loved everything! Today I am trying the granola sans grains. Made 32 ounces of concentrated coconut milk, I hope that it does not go bad before I can all use it up!

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  2. Hi Barbara! I don't know what happened to your post -- I didn't see it. But, I did find a post someone sent about a week ago that didn't show up in my list or get posted but it showed up in my email. How strange. Let me know if that happens again -- because I have no way to know if there is something wrong. I love shrimp and snow peas -- so simple. Make sure to keep your "grainless granola bars" refrigerated -- especially in this warm weather. I enjoyed them with a cup of coffee as either a snack if hungry or a little dessert. I hope you enjoy the condensed coconut milk, too. :-)

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