Serves: 6 as a starter or 3 as main dish
FlexiPoints: 3 or 6

Suggested wine: If you are not afraid of daring red wine, I goo late harvest negroamaro would be perfect
Special equipment: none

Difficulty: Easy
Time: 20'

Ingredients:
180g Arborio rice
300g peeled gray (dutch) shrimps
80ml 12y Dalmore whisky
1/2 tsp curry powder
800ml (max) light chicken stock
1 large garlic clove
1 tbsp chopped chives
20g butter
Salt and pepper to taste

Ingredient replacement:
Dalmore whisky -> A similar Highland Malt Whisky with good tanginess, jammy taste and balanced spiced notes.

Ingredient note: none

How-to:
1. Sauté the finely chopped garlic and hr shrimps with 15g of butter for 5’ or until the shrimps do not get color.
2. Add the rice and the curry. Stir well and cook on high heat for 1’. Add the whisky and let it get reduced.
3. Add one cup of stock, the chopped chives and reduce the heat till simmering. Keep cooking adding stock when required until the rice is cooked (about 15’).
4. Remove from the heat and stir in the remaining 5g of butter. Season with some salt and abundant pepper depending on how hot the curry powder was to start with.
5. Let is rest 5’ before serving in deep (bowl-like) dishes.