Ingredients
Cashew Cream
- 1/2 cup raw cashews (80 g)
- 1 1/2 cups chicken or vegetable broth
- 1 tablespoon nutritional yeast
Shrimp and Vegetables
- 3 tablespoons olive oil, divided
- 1 pound large, peeled and deveined shrimp
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 medium sized shallots, finely diced
- 4 cloves garlic, chopped
- 4 cups (2 pints) cherry tomatoes, halved
- Generous pinch of chili flakes (optional)
- Sweet corn cut away from 2 medium sized cobs, or about 1 1/2 cups frozen corn
- 1/2 cup loosely packed fresh basil, cut into ribbons, plus more to garnish
- Salt and pepper to taste
Instructions
- Soak the cashews: In a small heatproof bowl, soak the raw cashews in just boiled water for 15-30 minutes until they appear pale and plump. This step softens the cashews for blending into a creamy sauce. You may proceed with the next steps while they soak.
- Cook the shrimp: Pat the shrimp dry with paper towels. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering. Place the shrimp in a single layer, seasoning with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook approximately 2 minutes per side until opaque and cooked through. Remove shrimp to a plate and set aside, leaving any oil in the skillet.
- Sauté aromatics and tomatoes: Add remaining 1 tablespoon olive oil to the skillet. Add diced shallots and chopped garlic, sautéing for 2-3 minutes until the shallots are translucent and lightly caramelized. Stir in cherry tomatoes and optional chili flakes, cooking for 7-8 minutes while stirring occasionally, scraping the bottom to loosen browned bits. Add sweet corn in the last minute. Reduce heat to low.
- Prepare cashew cream sauce: Drain soaked cashews and transfer to a high-speed blender. Add 1 1/2 cups chicken or vegetable broth and 1 tablespoon nutritional yeast. Blend on high for 1-2 minutes until completely smooth and creamy, with no cashew pieces remaining.
- Combine sauce and shrimp: Pour the cashew cream into the skillet with the tomato and corn mixture. Stir well and let simmer for 1-2 minutes until the sauce thickens slightly. Season with salt and pepper to taste, thinning with broth if needed. Return cooked shrimp to the skillet, add fresh basil ribbons, and gently stir to combine. Heat for 2 minutes until shrimp is warmed through and basil is wilted.
- Serve and enjoy: Serve the creamy tomato basil shrimp warm over your choice of pasta, rice, mashed potatoes, or polenta. Garnish with additional fresh basil and black pepper if desired for an inviting presentation.
Notes
- Soaking cashews is essential to achieve a creamy, dairy-free sauce texture.
- Use fresh or frozen sweet corn depending on availability; frozen corn works well and is convenient.
- Adjust the chili flakes amount based on preferred heat level or omit for no spice.
- This recipe pairs wonderfully with pasta, rice, or polenta as a base.
- For a vegetarian version, substitute shrimp with sautéed mushrooms or tofu.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Dairy Free
