Cuxá rice is a unique dish, perfect for representing Maranhão cuisine and bringing an authentic flavor to the table. The mixture of vinegar, shrimp and rice results in a complete and delicious meal. It combines the softness of white rice with the acidity of the vinegar and the striking flavor of dry shrimp, creating a true explosion of flavors. In addition to being a delicious and exotic option, cuxá rice harmonizes perfectly with dishes such as roasted fish, poultry and grilled meat.
How to make Cuxá do Maranhão rice
Start by desalting the dry shrimp. Wash it well in running water and soak for a few hours to lose excess salt. After this time, set aside the shrimp.
Ingredients
- 200 g of white rice
- 1 chopped garlic tooth
- 30 ml of soybean oil
- 24 g of salt (adjust to taste)
- 100 g of dry shrimp
- 200 g of cooked vinegar
- 50 g (1 unit) of chopped white onion
- 70 g (1 unit) of chopped tomatoes
- 100 g (1 tablespoon) of chopped green-smell
Shrimp
- 300 g of fresh shrimp
- 70 ml olive oil
- 30 g of salt (adjust to taste)
- 50 g of lemon (juice)
- 1 chopped garlic tooth
Measurement Conversion Table
Preparation mode
Dried shrimp
- Start by desalting the dry shrimp.
- Wash it well in running water and soak for a few hours to lose excess salt.
- After this time, set aside the shrimp.
Sautéing rice spices
- In a pan, heat the soybean oil and add the chopped garlic.
- Saute until garlic releases its aroma, being careful not to burn.
- Then add the chopped white onion and tomatoes, the green smell, the shrimp and the vinegar, already cooked and cut.
- Saute everything until the ingredients are very soft and their flavors are well-intended.
- After that, set aside.
Cuxá rice
- Add the washed white rice to the pan with the garlic, onion and tomato braised.
- Mix well and add the already cooked and crushed vinegar, stirring to incorporate.
- Add the water (approximately four cups) and adjust the salt.
- Cook over medium heat until rice is soft and you're done.
Shrimp
- In a container, season the shrimp with salt and set aside for five minutes so that it absorbs the flavor.
- In a skillet, heat the olive oil and add the shrimp.
- After titting it, add the chopped garlic and brown it slightly so that the shrimp absorbs the taste.
- Remove from heat and set aside.
Assembly
- When the cuxá rice is ready, add the chopped green smell and mix well to give freshness.
- Then incorporate the shrimp alhaded into the rice, mixing gently.
- Serve the cuxá rice on a platter and, if desired, set aside some alhaded shrimps to decorate the plate.
- The combination of flavors will be irresistible!
Dica da chef: To add an extra touch, you can fry some peel prawns to decorate the plate, creating a crispy texture that complements the taste of rice.
Yield: 4 portions
Preparation Time: 40 minutes
