====== Cashew Lime Shrimp with Bok Choy ======
{{tag>Recipe Fish LowCarb 5}}

|  2  | Servings |

^  Qty  ^ Unit ^ Ingredient ^
|  10  | oz | Shrimp |
|  2  | tbsp | [[recipes:cashew-lime-glaze|Cashew Lime Glaze]] |
|  2  | large | Bok Choy (440 g) |
|  3  | ea | Scallions (45 g) |
|  1  | ea | Orange |
|  4  | ea | Radish (60 g) |
|  2  | tbsp | Cilantro |
|  2  | tsp | Shichimi togarashi |

  - Prep
    - Dry shrimp
    - Separate green and white portions of bok choy.  Julienne leaves.  Cut flesh into half inch slices.
    - Cut scallions into 1 to 2 inch lengths
    - Peel orange and cut into bite sized pieces
    - Slice radish thin.
    - Rough cut cilantro
  - Cook
    - Combine orange, radish, cilantro, and shichimi togarashi.  Add a couple of tablespoons of oil and toss to coat.
    - In a hot oiled pan, layer the bok choy greens on top of the flesh.  Cook for 4 minutes (until flesh starts to char.  Remove from pan.
    - In same pan, add scallions and oil (if necessary).  Cook for 2 to 4 minutes, until starts to char.  Remove from pan.
    - In same pan, add shrimp.  Cook on one side for 2 to 3 minutes to brown.
    - Add 5 tbsp water and glaze.  Cook, stirring occasionally until the glaze thickens and the shrimp is cooked to desired doneness (3 to 5 minutes)
    - Serve shrimp over bok choy and scallions, and top with the orange salsa