Shrimps with Curry Potato Pancakes

For the shrimp with curry potato pancakes, peel and finely tear the potatoes. Put them in a bowl and mix well with eggs, flour, curry, salt and pepper. Heat olive oil in a non-stick pan, form pancakes from the mixture with a tablespoon and fry them in it on both sides. (Squeeze the potato mixture well before frying.) Lift out the fried patties and drain on paper towels. Meanwhile, cut the shrimp in half lengthwise and remove the intestines. Season with salt as well as pepper and drizzle with lemon juice. Fry in hot olive oil in another pan. Squeeze the garlic cloves over the top and add chopped basil. Lift the fried shrimp back out of the pan. Arrange the pancakes on preheated plates and group the shrimp on top. Pour wine over the frying residue and bring to the boil briefly. Remove from the heat, stir in the cold butter and thicken the sauce with it until creamy. Cover the shrimps with the sauce.

Preparation Tip:

RECOMMENDATION: leaf salad

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