A specialty of the Hotel Excelsior, Amsterdam
Recipe courtesy of Graham Kerr
Total:
45 min
Active:
5 min
Yield:
4 servings
Level:
None

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Coq Au Vin

Recipe courtesy of Ina Garten

Potatoes Au Gratin

Recipe courtesy of B. Smith

Roast Prime Rib with Thyme Au Jus

Recipe courtesy of Bobby Flay

Curried Chicken Salad

Recipe courtesy of Food Network

Steak au Poivre

Recipe courtesy of Alton Brown

Baba au Rhum

Recipe courtesy of Ina Garten

Standing Rib Roast with Cabernet au Jus

Recipe courtesy of Tyler Florence

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking