Curry Rice Salad with Shrimp
Method of preparation
- Cook rice in chicken broth. When it is ready, add a little olive oil. Cut the celery, onion, pepper, ½ avocado and add to the rice. Mix and pour the crushed almonds, curry, lemon juice, pepper and salt.
- Pulverized into pulp in a blender the rest of the avocado, parsley and a little broth. Add cream to the sauce.
- Clear the shrimp and we put on a hot frying pan with oil. Cook on medium heat for 2-3 minutes on each side, salt and pepper.
- Spread on a plate of rice salad on top – shrimp, side – avocado sauce. Sprinkle a little lemon.