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Sautéed Rice with Shrimp and Cashews

17/11/2023

I propose an Italian version of the classic sautéed rice with shrimp and cashews, using techniques and ingredients typical of Italian cuisine.

Ingredients

  • 320 g of Carnaroli or Arborio rice
  • 200 g of peeled and cleaned shrimp
  • 80 g of unsalted cashews
  • 1 medium-sized white onion, finely chopped
  • 2 cloves of garlic, chopped
  • 100 ml of Italian white wine, preferably dry
  • Vegetable or fish broth, as needed
  • Extra virgin olive oil
  • Fresh chopped parsley
  • Salt and black pepper to taste
  • Sugar, a pinch to balance acidity
  • Grated lemon zest, for a flavored touch

Preparation

  1. Lightly toast the cashews in a non-stick pan without adding oil. Once golden, remove them from the pan and set aside.

  2. In the same pan, add a drizzle of extra virgin olive oil and fry the garlic and onion until they are translucent and fragrant.

  3. Add the shrimp, cook for a couple of minutes, then deglaze with the white wine until the liquid is reduced.

  4. In the meantime, cook the rice in plenty of salted water until al dente, then drain and set aside.

  5. Add the rice to the pan with the shrimp and start to sauté everything to combine the ingredients. Add broth if the mixture seems too dry.

  6. Add the toasted cashews, a pinch of sugar, salt and pepper, and continue to sauté for a few more minutes.

  7. Finish the dish with grated lemon zest and a sprinkle of fresh chopped parsley to add freshness and color to the plate.

  8. Plate and serve the sautéed rice hot.

Curiosity

Sautéed rice with shrimp and cashews is a dish with origins in Asian cuisine, particularly Thai and Chinese. The use of toasting the cashews is important to enhance their flavor and make them crunchy, while the lemon zest adds a distinctive Mediterranean touch to the recipe.

Sautéed Rice with Shrimp and Cashews