Shrimp Curry with Vegetables

Ingredients

• 300 g long grain rice
• Salt
• 0.5 bunch vegetable stock greens
• 2 slices pineapple with a little juice (canned)
• 300 g shrimp (pre‑cooked)
• 1 tbsp butter
• 2 tsp Curry powder
• 125 ml white wine
• 300 g heavy cream
• pepper (ground)
• 2 tbsp almond slivers

Instructions

1. 1.

   Bring rice to boil in water slightly salted, about twice the volume, cover and simmer for 20 minutes on low heat until absorbed.

2. 2.

   Wash, trim and finely dice the vegetable stock greens.

3. 3.

   Cut pineapple into small pieces.

4. 4.

   Rinse shrimp, drain and drizzle with a little pineapple juice. Heat butter in a pan, sauté the diced vegetables, sprinkle curry powder, cook briefly, add wine, then cream; bring to a gentle boil and season with salt and pepper. Add shrimp and pineapple, simmer for 5 minutes.

5. 5.

   Lightly toast almonds in a dry pan without oil.

6. 6.

   Serve rice on warmed plates topped with the shrimp curry and garnish with almond slivers.