Curry Shrimp and Black Rice

Name: Curry Shrimp and Black Rice
Ingredients: 12 large shrimp; 1/2 cup of garlic butter; 1 tablespoon of Indian curry powder; 1 teaspoon of cumin; 2 tablespoons of unsalted butter; 2 tablespoons of heavy cream; 350 ml of white wine; 1 dose of cognac; 3 cups of cooked black rice; 2 tablespoons of chopped onion; green seasonings (garlic butter, onion, parsley); salt; black pepper

1
12 large shrimp
2
1/2 cup of garlic butter
3
1 tablespoon of Indian curry powder
4
1 teaspoon of cumin
5
2 tablespoons of unsalted butter
6
2 tablespoons of heavy cream
7
350 ml of white wine
8
1 dose of cognac
9
3 cups of cooked black rice
10
2 tablespoons of chopped onion
11
green seasonings (garlic butter, onion, parsley)
12
salt
13
black pepper

Ingredients

1
12 large shrimp
2
1/2 cup of garlic butter
3
1 tablespoon of Indian curry powder
4
1 teaspoon of cumin
5
2 tablespoons of unsalted butter
6
2 tablespoons of heavy cream
7
350 ml of white wine
8
1 dose of cognac
9
3 cups of cooked black rice
10
2 tablespoons of chopped onion
11
green seasonings (garlic butter, onion, parsley)
12
salt
13
black pepper

Directions

1
Clean the shrimp, leaving only the tail
2
Prepare a broth by simmering shells and heads in 1 liter of water with green seasonings
3
Strain and reserve
4
In a pan, sauté the onion and rice in olive oil
5
Mix in 1 cup of white wine and let it evaporate
6
Keep moistening the rice with shrimp broth, without letting it dry out
7
Stir the rice from time to time
8
Season with salt
9
Marinate the shrimp with salt and pepper and let them sit for 10 minutes in the wine with curry and cumin
10
Chop the garlic butter into thin slices and reserve
11
In a skillet, combine the butter, shrimp, and cognac
12
Add the marinade broth on top and cook for 2 minutes
13
Add the garlic butter, heavy cream, and cook for another minute
14
Serve the rice and shrimp in separate dishes.