Where This Meets That
Here’s a yummy dish when you’re in the mood for a little something different. It’s become one of our favorites.
I don’t measure things out when I prepare this, but here’s the general process.
Cut up an assortment of onions and bell peppers, and devein a pound or two of shrimp. Have some nice cashews at the ready.
Note: you can prepare the ingredients either sequentially using one pan or in parallel using two; just know that you’ll need a pretty good-sized pan once everything’s combined. These directions are written sequentially to keep it simple.
Heat a teaspoon or two of minced garlic in a couple tablespoons of olive oil in a skillet over med-high heat. Sauté shrimp until just opaque, seasoning with salt and smoked paprika while you cook. Note, the shrimp will cook a little further at the end of the process, so don’t overcook here.
Remove shrimp and set aside.
Add another couple tablespoons of olive oil and a little more minced garlic. Stir fry your onions and peppers, seasoning with salt, pepper, and garlic powder, to your liking.
Add the shrimp back in, along with a tablespoon or so of real butter, and mix together.
Stir in the green onions, a couple squirts of Sriracha hot chili sauce (depending on your taste for heat), then the Thai sweet chili sauce. The amount of sweet chili sauce is up to you; you can just add enough to coat the ingredients or you can make it saucy as you want . . . this stuff is seriously tasty.
Stir in the cashews. Pay attention to how they mimic the appearance of the shrimp; it’s so cute and a subtle part of the dish’s charm. 🙂
Stir occasionally as everything simmers for a few minutes, allowing the cashews to flavorize and soften just a smidge, then serve and enjoy!
Traditionally, this would be served over rice, but it works great as a standalone for us paleo-types.