Archive for January 23rd, 2009

Firecracker Shrimp with Orange-Cashew Rice

Back to the book tonight!  This was seriously yummy, and filling without being heavy, which is exactly the sort of thing I like around this time of year.

The shrimp marinates for about an hour in what the book calls a “fiery almond pesto.”  The ingredients are 1 jalapeno pepper (with or without seeds according to your preference, fresh cilantro, scallions, almonds (slivers or slices work best), olive oil, garlic, cumin, salt and pepper.  Mix in a food processor until a thick paste forms.  Toss with shrimp and marinate in the fridge 1 hour or more.  (If you are like me and buy your shrimp frozen, you can let the marinate and defrost at the same time, which saves you having to remember to defrost them in advance.) Read the rest of this entry »


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