Shrimp curry with rice pilaf
Instructions
Pour the rice in a saucepan, cover with hot water 200 g and insaporitelo with half an onion studded with cloves, a bay leaf and a pinch of salt.
Passed the rice in the oven at 200 degrees, incoperchiatelo and let it cook until it will have absorbed all the water.
Put to boil the artichokes, in lightly salted water.
Meanwhile chop half shallots along with the leeks and place to wilt in the burro.
Add the Prawn tails, add salt and cook them over high heat, then cover with half a ladleful of hot water.
Keep on heat for 1 minute, then season with half a tablespoon of curry; stir and turn off the flame.
On a plate place the rice, drained shrimp tails and segments of boiled artichoke.
Sprayed with the cooking of crustaceans and serve, garnished the dish to taste.
Ingredients and dosing for 1 person
- 150 g of already shelled shrimp tails
- 150 g of artichokes into wedges already cleaned
- 80 g of rice
- 15 g of leek washed away
- 10 g of butter
- 1/2 shallots
- 1/2 tablespoon of curry
- 1/2 onion
- 1 leaf of laurel
- 1 clove
- Salt