Curry shrimp with pilaf rice is a delicious appetizer of Eastern 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 already heated to 200 degrees, cover it and cook it until it has absorbed all the water
Boil the artichokes in lightly salted water
Meanwhile, finely chop half a shallot together with the leek and let them soften in the butter
Add the shrimp tails, season with salt and brown them over high heat, then moisten 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; mix and turn off the heat
Arrange the rice, the drained shrimp tails and the boiled artichoke quarters on a plate
Drizzle with the cooking juices from the shellfish and serve, garnishing the dish as desired
Pan
Saucepan
Knife
Italia
| Energy (kcal) | 125.82 |
| Carbohydrates (g) | 18.35 |
| of which Sugars (g) | 2.17 |
| Fat (g) | 2.42 |
| of which Saturates (g) | 1.28 |
| Protein (g) | 7.6 |
| Fiber (g) | 2.3 |
| Sale (g) | 0.11 |
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