Recipes, Snacks

Cashewnut Shrimp

Day 60: Okay, I don’t like shrimp but I love these. The name put me off for ages, but they are really delicious. I wasn’t sure if I’d have enough left for the photo, I was sucking them down!
Cashewnut ShrimpThey are from the wonderful Raw Food for Everyone by Alissa Cohen. Her restaurant, Grezzo, is in Boston. I used two tablespoons of my smokey cowboy rub, just because I have TONS of the stuff, but I would opt to follow the recipe next time. However, it is still delicious and I cannot get enough of these delicious little things.

2 cups cashews
2 garlic cloves, grated on a microplane (yup, I did that)
1 Tbs freshly squeezed lemon juice (I used Santa Cruz)
1 Tbs paprika
1 Tbs chopped fresh herbs (such as basil, parsley and/or mint)
1 Tsp sea salt
3 Tbs extra virgin olive oil

1. Put all the ingredients in a large bowl and toss together (UK friends – the ingredients, the ingredients!)
2. Put the nuts on Teflext-lined dehydrator racks and dehydrate for 24 hours. Store in a covered container at room temp for up to one week (if they last that long) You could probably do this at your lowest oven temperature for less time, but they would not be raw and you’d have to keep an eye on them so they didn’t burn. Probably would take much less time in the oven. I had gotten used to the background hum of the dehydrator. Mashed up nicely with the construction next door.

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