Shrimp Curry With Rice Pilaf

Preparation:

Preparation: Pour the rice into a saucepan, cover it with 200 g of hot water and flavor it with half an onion staked with a clove, a bay leaf and a pinch of salt. Put the rice in the oven already at 200 degrees, cover it and cook it until it has absorbed all the water. Put the artichokes to boil in lightly salted water. Meanwhile, chop half a shallot together with the leek and put them to soften in the butter. Add the prawn tails, salt them and brown them over high heat then wet them with half a ladle of hot water. Keep the preparation on the heat for 1 minute, then flavor it with half a spoonful of curry; stir and turn off the flame. Arrange the rice, the drained prawn tails and the boiled artichoke wedges on a plate. Sprinkle with the shellfish cooking liquid and serve, garnishing the dish as desired.