Shrimp and Cashew Curry
Ann’s House of Nuts/Harvest Manor Farms
2 tablespoons butter
3 tablespoons curry powder
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped red or
green bell pepper
1/4 teaspoon grated nutmeg
1 cup white wine
1 cup papaya nectar
1 pound raw shrimp, peeled
and deveined
1 pound Kirkland Signature
Whole Fancy Cashews
Melt butter in a 2-quart sauté pan over medium heat. Add curry powder and sauté
for 1 minute. Add onion, celery, bell pepper and nutmeg and cook until tender.
Add wine, papaya nectar and shrimp. Simmer over low heat for 20 minutes, or
until the mixture thickens. Note: Cornstarch can be added for additional thickening.
Gently stir in cashews.
