Shrimp with almonds and rice

Ingredients for 2 servings:

• 200 g frozen shrimp tails
• 1 tbsp lemon juice
• 100 g basmati rice
• 1 tbsp butter
• 100 g onion(s), very finely diced
• 80 g white wine
• 40 g cream
• 40 g almond flakes, roasted
• 40 g raisins
• ¾ tsp curry powder
• 2 eggs, hard-boiled
• Salt and pepper, freshly ground
• possibly chives or parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

simple and with fine taste

Thaw the shrimp tails, cut them in half if necessary, drain well, and marinate in the lemon juice. Cook the rice, drain, and set aside. Soak the raisins in 2 tablespoons of white wine. Slice the eggs with an egg slicer, then cut them into small pieces. Fry the diced onion in the butter, sauté a little with the curry powder, and deglaze with the white wine and cream. If desired, you can thicken the sauce slightly. Add the shrimp tails and cook for 2 minutes. Add the almond slivers, raisins, and diced eggs, and heat gently. Fold in the cooked rice and heat through. Season with salt and pepper. Sprinkle with chopped chives or parsley, if desired.