Citrus Prawns with Orange-Cashew Rice

Prawns look a bit like a cross between a shrimp and a lobster and have sweet, delicately flavored meat. If you can’t find them, jumbo shrimp will work perfectly well in this dish.

PREP TIME: 40 minutes

FUNCTION: Rice; Pressure/Manual (High)

CLOSED POT TIME: 40 minutes

TOTAL TIME: 30 minutes + 1 hour marinate

RELEASE: Natural/Quick

SERVES: 4

• Prawns
• ¼ cup vegetable oil
• 1 tablespoon Dijon mustard
• 3 cloves garlic, minced
• Juice from 1 lemon (3 to 4 tablespoons)
• Juice from 1 lime (2 to 3 tablespoons)
• Juice from 2 oranges (about ½ cup)
• 20 large prawns or jumbo shrimp, peeled and deveined
• Orange-Cashew Rice
• 1½ cups long grain rice
• 2 cups water
• 2 teaspoons orange zest
• Juice from 1 orange (about ¼ cup)
• ¼ teaspoon salt
• ¾ cup roasted salted cashew halves

PREP

For prawns, in a resealable plastic bag combine oil, mustard, garlic, lemon juice, lime juice, and orange juice. Shake well to mix. Add prawns; gently shake bag to coat all prawns with marinade. Transfer bag to refrigerator; let prawns marinate for 1 hour.

When prawns have marinated for about 25 minutes, prepare Orange-Cashew Rice: Combine rice, the water, orange zest, orange juice, and salt in the Instant Pot®. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select rice. When cooking is complete, use a natural release to depressurize. Transfer cooked rice to a bowl. Stir in cashews. Cover to keep warm.

Place the trivet in the pot. Arrange prawns on trivet. Pour the marinade in the pot up to, but not touching, the prawns; discard extra marinade. Secure the lid on the pot. Close the pressure-release valve. Press cancel.

Select manual and cook at high pressure for 1 minute. When cooking is complete, use a quick release to depressurize.

SERVE

Serve prawns on top of Orange-Cashew Rice; drizzle with hot marinade from pot.