Pan-fried Shrimp & Spiced Butter with Zucchini & Basmati Rice

Bring a large pot of salted water to a boil for the rice. Wash the zucchini well and cut it into small cubes. Chop the onion. Add the rice to the pot and cook for 12-14 minutes. Drain and set aside without a lid.

Heat a drizzle of olive oil in a skillet over high heat. Sauté the zucchini cubes with the onion for 1-2 minutes. Lower the heat and continue cooking for 6-8 minutes or until the vegetables are tender and lightly golden. Season with salt and pepper. In the meantime, finely chop the garlic. Cut the lemon into wedges.

Add a little water or olive oil if you find that the mixture is drying out too much.

Heat another pan over high heat and lightly toast the cashews dry until they start to brown. Set aside outside the pan. Return the pan to medium heat and melt the butter.

Add the garlic and, per person: 1 teaspoon of cumin and paprika. Cook for 1 minute, stirring. Add the shrimp and cook for 2-3 minutes. Squeeze a few drops of lemon (to taste). Mix, season with salt and pepper.

To finish, serve the rice in deep plates and pour the vegetables on top. Place the shrimp on the vegetables and drizzle with the butter sauce. Sprinkle with cashews. Add lemon wedges as a side and adjust the seasoning with salt and pepper.