SHRIMP CURRY with RICE RING, Savannah

Shrimp Curry with Rice Ring

This was the centerpiece of that lovely lunch, the dish that will always say “Martha Nesbit” to me.

Serves 8

4 tablespoons butter

1 large yellow onion, chopped fine

1/2 cup apple, chopped fine

1/2 cup celery, chopped fine

1-1/2 cups water

1 tablespoon curry powder

3 pounds shrimp, cleaned and deveined

1 pint half-and-half

Rice ring (recipe follows)

1. Saute onion, apple and celery in butter. When wilted, add water. Let simmer until apple and celery are tender and most of the liquid has evaporated. Stir in curry powder. Add half-and half. Cook gently until cream is reduced to sauce consistency. Refrigerate.

2. When ready to serve, bring mixture to simmer and add shrimp. Simmer until shrimp are just pink. Do not overcook.

3. Serve in rice ring. Next to curry, have small bowls of grated coconut, chutney, chopped almonds, pickle relish or other specialty relishes.

Rice Ring

Makes 8 1/2 cup servings

Prepare 4 cups cooked rice according to package directions. Immediately before serving buffet, sprinkle finely chopped parsley evenly into a ring mold. Press rice into mold and unmold it immediately onto serving platter. Pour shrimp curry into middle of ring. Have additional curry in a gravy boat with ladle.