Ingredients:
1 cup Cashew
1/2 Lemon of Juice
1/ 4 cup Parmesan Cheese
2 cups Water
2 cups Shrimp, shelled
1 bundle Swiss Chard, cut into bite size
2 bundles of Rice Vermicelles or pasta
4 Garlic Cloves, minced
Vegetable Oil
Direction:
1. To make the Alfredo sauce, soak the cashews with 2 cups of water until soften; about 6 hours. In a processor, combine cashews, soaked liquid, lemon juice and Parmesan cheese; blend until it is smooth.
2. In a pot, heat up 2 tablespoons vegetable oil over high heat. Add garlic and fry until fragrant. Add shrimp; stir fry until it changes colour. Add Swiss chard and fry until it is wilted. Transfer the mixture into a bowl.
3. Fill the water in the same pot. Add salt. Bring it to a boil over high heat. Add vermicelles and cook until soften according to the package. Drain well.
4. Add the shrimp and Swiss chard mixture back to the pot and mix with the vermicelles.
5. Pour in the Alfredo sauce. Stir until it’s heated through. Serve the vermicelles with more Parmesan if prefer.
