A specialty of the Hotel Excelsior, Amsterdam
Recipe courtesy of Graham Kerr
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Total:
45 min
Prep:
5 min
Cook:
40 min
Yield:
4 servings

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.

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