Shrimp and Cashew Flambados in Cachaca

Name: Shrimp and Cashew Flambados in Cachaca
Yield: 6
Ingredients: 10 ripe cashews; Salt and black pepper to taste; 1 cup of butter (200g); 2 kg of large pink shrimp; Lemon juice from 1 lemon; 8 green scallion tops finely chopped; 1 cup of cachaça (240ml); 4 cups of cooked rice (680g); 1 cup of grated coconut (130g)

1
10 ripe cashews
2
Salt and black pepper to taste
3
1 cup of butter (200g)
4
2 kg of large pink shrimp
5
Lemon juice from 1 lemon
6
8 green scallion tops finely chopped
7
1 cup of cachaça (240ml)
8
4 cups of cooked rice (680g)
9
1 cup of grated coconut (130g)

Ingredients

1
10 ripe cashews
2
Salt and black pepper to taste
3
1 cup of butter (200g)
4
2 kg of large pink shrimp
5
Lemon juice from 1 lemon
6
8 green scallion tops finely chopped
7
1 cup of cachaça (240ml)
8
4 cups of cooked rice (680g)
9
1 cup of grated coconut (130g)

Directions

1
1
2
Fork the cashews with a fork and squeeze by hand until all the juice is released, reserving it
3
Chop the cashews into threads, sprinkle with salt and black pepper, and sauté in half of the butter until caramelized
4
2
5
Clean the shrimp, keeping the tail intact, and season with salt, lemon juice, and black pepper
6
Sauté the shrimp in the remaining butter with the green scallion tops
7
Flambé the shrimp with cachaça and add the cashew juice
8
3
9
Mix the rice with grated coconut and serve accompanying the shrimp, which should be arranged on bags of cashews.