Recipe courtesy of Graham Kerr
Garnalen au Curry
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 714
- Total Fat
- 35
- Saturated Fat
- 16
- Carbohydrates
- 68
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 27
- Cholesterol
- 234
- Sodium
- 2092
- Total: 45 min
- Prep: 5 min
- Cook: 40 min
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
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.