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      RECIPE TITLE "Pan-fried Shrimp with Green Curry Cashew Sauce"
    recipe courtesy of Everyday Food: Great Food Fast (Martha Stewart Living Magazine)

    ... more great Martha Stweart recipes on our GREAT CHEFS page!

    yieldsServes 4 time Prep Time: 15 minutes, Total time: 15 minutesdifficulty easy

    You can purchase bottled Thai green curry sauce in most supermarkets, but this recipe proves how quick and easy it is to make your own. Refrigerate any leftover sauce, covered, for up to 3 days.

      RECIPE INGREDIENTS

    1 slice (1/4 inch thick) peeled fresh ginger
    3/4 cup plus 2 tablespoons roasted unsalted cashews
    1/3 cup plain low-fat yogurt
    1/4 cup packed cilantro leaves
    1 tablespoon brown sugar
    1 teaspoon curry powder
    Coarse salt and fresh ground pepper
    1 1/2 pounds peeled and deveined large shrimp
    2 tablespoons olive oil

      RECIPE METHOD

    1 In a food processor, pulse the ginger until finely chopped. Add the 3/4 cup cashews; process until smooth, 2 to 3 minutes.
    2 Add the yogurt, cilantro, sugar, and curry powder; season with salt. Process until incorporated, 1 to 2 minutes, scraping down the sides as needed. Transfer to a serving bowl; sprinkle with the remaining cashews.
    3 Season the shrimp with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to 3 minutes. Repeat with the remaining tablespoon oil and remaining shrimp. Serve the shrimp with the sauce.


    HOT! We recommend:

    Everyday Food: Great Food Fast
    Martha Stewart Living Magazine

    No matter how busy you are, at the end of the day you want fresh, flavorful meals that are easy to prepare. And you want lots of choices and variations—recipes that call for your favorite foods and take advantage of excellent (and readily available) ingredients. In the first book from the award-winning magazine Everyday Food, you’ll find all of that: 250 simple recipes for delicious meals that are quick enough to make any day of the week.

    Because a change in weather affects how we cook as much as what we cook, the recipes in Everyday Food are arranged by season. For spring, you’ll find speedy preparations for main-course salads, chicken, and poached salmon that minimize time spent at the stove; summer features quick techniques for grilling the very best burgers and kabobs as well as no-cook pasta sauces; for fall, there are braised meats and hearty main-course soups; and winter provides new takes on rich one-dish meals, roasts and stews, and hearty baked pastas. Finally, a chapter on basics explains how to make year-round staples such as foolproof roast chicken, risotto, couscous, and chocolate sauce.

    Designed in a contemporary and easy-to-read format, Everyday Food boasts lush, full-color photography and plenty of suggestions for substitutions and variations. With Everyday Food, even the busiest on-the-go cook can look forward to meals that bring freshness, nutrition, and a range of flavors to dinner all week long.



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