Schie al Mandarino

**Schie al Mandarino** is a seafood dish from the Friuli-Venezia Giulia region of northeastern Italy, where the tiny Adriatic shrimp known as *schie* are sautéed with fresh mandarin juice and zest. The combination reflects the area’s culinary tradition of pairing delicate crustaceans with bright, acidic fruit—a nod to the region’s proximity to both the sea and citrus-producing areas.

Key ingredients include *schie* (small, sweet shrimp from the Venetian lagoon or upper Adriatic), fresh mandarins, extra-virgin olive oil or butter, and sometimes a splash of white wine. A great version balances the shrimp’s natural sweetness against the mandarin’s sharpness without overwhelming the seafood. The shrimp must be cooked briefly to retain their tender texture, and the mandarin should be added just before serving to preserve its fragrance. Overcooking or using bottled juice diminishes the dish’s delicate harmony.

While *Schie al Mandarino* is most closely associated with the coastal and inland areas of Friuli, similar citrus-shrimp preparations appear in nearby Venetian cuisine, often using lemon or orange. The dish’s name and precise style are characteristic of Udine, where **Ein Prosit**—noted by the source *Cosa mangiamo oggi?*—offers a local interpretation. Other variations may incorporate a touch of ginger or serve the shrimp over polenta or risotto, but the core identity remains the marriage of briny *schie* and vivid mandarin.