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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A specialty of the Hotel Excelsior, Amsterdam 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:
1. Bring water and a pinch of salt to boil. Add rice and cook for 10 minutes.
2. 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.
3. 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.
4. Serve curry shrimp in center of platter, surrounded by rice. Decorate with bell peppers.
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