Shrimps in Mustard Curry Cream

Clean broccoli, rinse, divide into roses. Cut off stems, cook in boiling hot salted water for eight minutes, the roses for five minutes. Rinse with cold water and drain.

Remove shrimp from the shell except for the boiled beef, remove the black intestines. Peel and press garlic, mix with juice of one lemon, brush shrimp with it. Score lengthwise at the base of the head. In a large frying pan, heat oil and half the butter. Sear shrimp briefly on both sides, remove.

Meanwhile, cook wild rice mixture in salted water according to package directions.

Peel onion, chop finely. Sauté in remaining fat in frying pan. Season with nutmeg, salt, curry and sugar. Pour in fish stock, bring to the boil once.

Mix in whipped cream with mustard and simmer until thick. The last five min pour in the shrimp and cook at low temperature. Season to taste with salt and freshly ground pepper.

Toss the broccoli in hot butter, season with salt, pepper and a pinch of nutmeg.

Fill the wild rice into a small cooled rinsed cup and turn out onto the plates. Arrange shrimp with sauce and broccoli, bring to table immediately hot.

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