Serving: 1 g | Calories: 283 kcal | Carbohydrates: 16 g | Protein: 7 g | Fat: 23 g | Saturated Fat: 13 g | Sodium: 2207 mg | Potassium: 272 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 645 IU | Vitamin C: 35.1 mg | Calcium: 41 mg | Iron: 2.9 mg There’s nothing like a hearty, scrumptious meal that took no time to cook to end a busy day. It’s one of his favorites so while I set the large bowl of steaming white jasmine rice next to the platter of cooked shrimps, my husband asked, “Are there cashews in it?” I was delighted to tell him there were roasted cashews and the crisp sugar snap peas made the whole combination superb. This dish cooked fast and quick and in no time, I was calling my husband to the table to eat. They are also plump on the outside with edible pea pods inside. They are about two inches in length and half an inch in width. Sugar snap peas are in season from spring to fall here in America. The salty soy sauce was just the savory base needed for the sweet, succulent shrimps. If you haven’t had sugar snap peas yet, this is a good recipe to start with. I used jumbo-sized, large shrimps for this entrée. I get better results when I cook seafood as soon as I get home. So, this Shrimps Stir Fry with Cashews and Sugar Snap Peas is a convenient entrée to whip up quickly for those busy weeknights.Īs I have mentioned before, it’s best to cook shrimps, seafoods and fish the day you bought it from the market. It makes me panic that dinner isn’t ready yet when the nights start early. Daylight saving time ended this weekend here in America and so the skies darkened by 4 PM.
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