Healthy Stir Fry With Shrimp, Broccoli, and Cashews – Foodie Friday

Every week I throw out a challenge to my Chef friend Jill McCoy. Jill has trained at the world renowned Le Cordon Bleu and she gets all high and mighty about how she can make almost anything delicious and healthy.  The key part for me is the delicious part.

Today, for Foodie Friday,  I asked Jill for a another recipe that won't cause me to turn on the oven and defeat the purpose of my air conditioner. I want a good hot meal but I don't want the wait and the heat in my kitchen. It would also be helpful if it was possible to cook a little at  time or a lot at a time since my family never arrives at the dinner table at the same time.

Jill has come through again with a recipe that will absolutely straighten your chopsticks. It's an Asian expression of a Louisiana favorite, shrimp. To that Jill is bringing broccoli and cashews to the party.

Being a man and wanting to do even less than a few minutes of stir fry. I asked our Chef, "why can't I just do Chinese take out"? Jill explained that many of Chinese stir fry recipes are very healthy and not all take out is bad, however, there are some places that go crazy with the soy sauce. That means a lot of extra sodium that someone who is trying to live a low salt life needs to avoid.

Another thing I really loved about this recipe is the freshness of it all. The fresh shrimp you can get right off the boat in Delcambre. Broccoli is plentiful and most of the major markets and cashews while they are a bit pricy are found just about everywhere. All in all the crunch, the savory and the chew make this dish a plentiful party that will take your taste buds around the world.