Recipe for Gluten-free Cashew Shrimp

We ate at a Chinese restaurant recently where they served gluten-free Walnut Shrimp.  It was delicious, and our 18-year-old son said it was one of his favorite foods...ever!  We decided to try to duplicate it, and I think we came pretty close.  Since our son doesn't like walnuts, he ate the shrimp at the restaurant and picked off the walnuts.  :)  We decided to switch to cashews.  Tasty!

Cashew Shrimp

1 egg white
1 teaspoon water
8 oz. raw shrimp
1/2 cup potato starch or cornstarch
Olive oil
Garlic salt
Onion salt
1 1/2 tablespoons sweetened condensed milk
2 tablespoons mayonnaise
1 tablespoon honey
1/2 teaspoon lemon juice
2 tablespoons water
2 tablespoons sugar
1/3 cup cashews, chopped

Step 1:  Pour egg white and water into clean plastic Ziploc-type bag.  Add shrimp and knead plastic bag until shrimp is covered with egg.  Pour cornstarch into pie plate.  Using a slotted spoon, add shrimp and turn each shrimp until coated with cornstarch (or potato starch).

Step 2:  Add olive oil to barely cover the bottom of a non-stick frying pan.  Fry shrimp on both sides until shrimp turns pink and coating turns light brown.  Sprinkle shrimp lightly with garlic salt and onion salt.

Step 3: Combine sweetened condensed milk, mayonnaise, honey, and lemon juice in a small bowl.  Set aside.

Step 4:  Bring water and sugar to a boil until sugar dissolves.  Remove from heat.  Add chopped cashews and stir to coat.

Step 5:  Place shrimp on a serving dish.  Drizzle sweetened condensed milk mixture over shrimp.  Separate sugared cashews from liquid and sprinkle over shrimp.

Serves 3-4