Lovers of seafood and Indian spices will love this dish. Shrimp with rice and curry can be cooked for lunch or dinner too late.
It is necessary
- - 500 g shrimp
- - 1 bell pepper
- - 1 onion
- - 1 clove of garlic
- - 1 tbsp flour
- - 2 tablespoons of vegetable oil
- - 1 tbsp. spoon curry
- - 100 g of rice
- -3 cups chicken stock
- - salt
- - allspice peas
- - Bay leaf
Instructions
Step 1
Chop the onion and pepper into small pieces. Pour vegetable oil into a frying pan, fry the onion until golden brown. After frying, add pepper, stir and remove from heat.
Step 2
Boil the shrimp in salted water for five minutes. Add peppercorns and bay leaves to the water. Then fold in a colander and wait until they cool. Then, clean them of their shells. Add the shrimp meat to the sautéed onions and toss.
Step 3
Rinse the rice and pour it into the boiling chicken broth. Season with salt to taste and boil until tender. Make sure that the rice is not boiled down to a mushy state. It should be crumbly.
Step 4
Add curry, minced garlic and flour to the shrimp. Pour in 1 cup of chicken broth, salt and simmer for about 7 minutes over low heat. Do not cover with a lid.
Step 5
When serving, decorate the plate with lettuce leaves. Place rice on one half and shrimp on the other. Bon Appetit!
