Curry shrimp with pilaf rice is a delicious appetizer with an oriental inspiration. The shrimp are cooked in a creamy curry sauce and served with aromatic pilaf rice. This dish is perfect for those who love exotic flavors and want to surprise their guests with a refined and tasty recipe. Try it!
Pour the rice into a saucepan, cover it with 200 g of hot water, and season it with half an onion studded with a clove, a bay leaf, and a pinch of salt.
Place the rice in the oven preheated to 200 degrees, cover it, and let it cook until it has absorbed all the water.
Boil the artichokes in slightly salted water.
Meanwhile, chop half a shallot together with the leek and let them soften in the butter.
Add the shrimp tails, salt them, and brown them over high heat, then moisten them with half a ladle of hot water.
Keep the preparation on the heat for 1 minute, then season it with half a tablespoon of curry; stir and turn off the heat.
On a plate, arrange the rice, the drained shrimp tails, and the boiled artichoke quarters.
Drizzle with the crustacean cooking juices and serve, garnishing the plate as desired.
Pan
Saucepan
Knife
Italia
| Energy (kcal) | 79.88 |
| Carbohydrates (g) | 7.2 |
| of which Sugars (g) | 2.38 |
| Fat (g) | 2.43 |
| of which Saturates (g) | 1.27 |
| Protein (g) | 6.56 |
| Fiber (g) | 2.42 |
| Sale (g) | 0.11 |
