A specialty of the Hotel Excelsior, Amsterdam
| Total: | 45 min |
| Prep: | 5 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 cups long grain rice, rinsed
- Freshly ground salt, to taste
- 8 cups cold water
- Clarified butter
- 1 medium onion, sliced thinly
- 4 teaspoons hot curry powder
- 14 ounces fresh or frozen tiny shrimp, uncooked
- 1/8 cup brandy
- 1/8 cup dry sherry
- 1/2 cup plus 1 tablespoon whipping cream
- 2 teaspoons Worcestershire sauce
- 3 tablespoons piccalilly
- 5 cocktail gherkins, diced
- 1 red bell pepper, half sliced thinly, half finely diced
- 1 green bell pepper, half sliced thinly, half finely diced
- 4 tablespoons mayonnaise
- Freshly ground pepper, to taste
Instructions
- Bring water and a pinch of salt to boil. Add rice and cook for 10 minutes.
- Meanwhile, heat butter in medium pan and add onion, cooking slowly until transparent but not brown. Stir in 3 teaspoons curry powder, then add shrimp and cook over low heat for 5 minutes. Pour in brandy and flame. Repeat with sherry. Stir in 1/2 cup whipping cream and blend. Stir in 1 teaspoon Worcestershire sauce and simmer for 5 minutes, until ready to serve.
- After rice has cooked for 10 minutes, drain it into a sieve. Place sieve over a pot of shallow hot water, on stove, cover, and steam rice for 8 minutes. Spoon rice into large mixing bowl and mix in piccalilly, gherkins, diced peppers, mayonnaise, and 1 tablespoon whipping cream. Add 1 teaspoon curry powder and 1 teaspoon Worcestershire. Season with salt and pepper.
- Serve curry shrimp in center of platter, surrounded by rice. Decorate with bell peppers.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 714 |
| Total Fat | 35 g |
| Saturated Fat | 16 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 27 g |
| Cholesterol | 234 mg |
| Sodium | 2092 mg |
Reviews
Carry!!!