After Chloe and I rocked the Kinetic Triathlon, our fun wasn’t over for the weekend! On Sunday night, we had May’s Eating Club at Chloe’s new apartment! Yes, we did schedule Eating Club for the same night as our first triathlon. Yes, we like to fill every minute of our schedule with as much fun stuff as we can 🙂
This month’s theme was “Go Nuts!” and every dish had to have some kind of nut or seed in it. This month’s turnout was small (only 5 of us), but the ladies brought some rockin’ dishes! My (first) plate:
Starting at 12 o’clock, Chloe’s Ginger Honey Cashew Shrimp (recipe at the end), Goat Cheese/Ricotta Crostinis with Pear and Pistachios, Green beans with caramelized shallots and pistacios, and I made Kristin’s (Iowa Girl Eats) Thai Peanut Noodles.
Now for their closeups:
And, banana bread (fresh out of the oven!) with glazed walnuts:
The lovely ladies of Eat Club:
Now, as promised, the recipe for Chloe’s Ginger Honey Cashew Shrimp (adapted from Eat Live Run)
1 bag of frozen shrimp
2 tsp flour
1/2 tsp salt
1 T canola oil
2 tsp ground ginger
1/2 cup chicken broth
1 T honey
2 green onions, chopped
1/8 tsp cayenne pepper (just a sprinkle)
1/3 cup roughly chopped roasted cashews
Lay the shrimp in a pie pan or large plate. Sprinkle with flour, salt and ginger. Toss so all the shrimp are coated well. Refrigerate for 20-30 minutes.
While the shrimp is in the fridge, whisk together the chicken broth, honey, green onions and cayenne pepper. Set aside.
Heat the oil over medium high heat in a large skillet. Drop the shrimp in and cook until heated through and shrimp is pink. When it’s done, remove and place on a plate to keep warm.
Deglaze the pan with the sauce and whisk well to get up any little bits of shrimp stuck to the bottom of the pan. Simmer for a couple minutes and then add the shrimp, as well as the cashews, back to the pan. Cook for another five minutes so that the sauce can thicken and the shrimp can warm back up if cool.
Question of the day: What is your favorite kind of nut?