Shrimp Curry Long Grain Rice

Roast broth: remove the scampi, fry the shell in hot oil, add the diced onion. Extinguish with white wine and water, simmer on low heat for 20 min, drain.

Marinate the peeled shrimps with the garlic in the juice of one lemon with salt and pepper.

Long grain rice: Sauté the onion cubes in oil, add the long grain rice and roast lightly with the curry. Extinguish with wine and the gravy, season with salt. Add water if necessary.

Shortly before the end of the cooking time, add the pineapple cubes and mango chutney, season with cayenne pepper.

Roast the shrimps in hot clarified butter, mix with the finished long-grain rice and sprinkle with flaked almonds.

Tip: Instead of clarified butter, you can also use butter in most cases.

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