Title: Shrimp and cashew stir-fry
 Categories: Shrimp, Cook4u, Seafood
      Yield: 4 Servings
 
      1 lb Medijum sized shrimp uncook
    1/3 c  Dry roasted cashews
      3 tb Peanut oil
      1 md Onion, slivered
    1/2 c  Celery sliced
      6 oz Mushrooms sliced
      1    Clove garlic, minced
      1 ts Cornstarch
      2 tb Soy sauce
    1/4 c  Chicken stock
      2 c  Shredded fresh spinach
    1/4 lb Pea pods
           Cooked brown rice
 
  1) Shell and devein the shrimp, set aside.
  
  2) Stir cashwews in heated oil in a large frying pan until they give
  off a nutlike aroma and begin to brown. Remove with a slotted spoon
  and reserve. To same oil  add onion and celery. Cook, stirring
  occasionally, over medium-high heat until onions are translucen,
  about 3 minutes. Add mushrooms and cook until they become brown. Mix
  in garlic and shrimp, stirring until shrim turn pink.
  
  3) Mix cornstarch smoothly with soy sauce and chicken stock. To shrimp
  mixture add the spinach and peas sit 30 seconds. Mix in constarch
  mixture, stirring just until thicken. Taste, add salt, if needed.
  Sprinkle with reserved cashews.
  
  4) Serve shrimp over brown rice.