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    Shrimp Kedgeree


    Source of Recipe


    Cooking Light, June 1995, page 100

    List of Ingredients




    1 hard-cooked egg
    1 1/3 cups low-salt chicken broth
    1/2 cup uncooked long-grain rice
    1/2 cup chopped cooked peeled shrimp (6 ounces)
    1 tablespoon minced fresh chives
    (original recipe calls for 1/4 teaspoon salt )
    1/4 teaspoon paprika
    1/8 teaspoon coarsely ground pepper
    1 Dash ground nutmeg
    1 tablespoon chopped fresh parsley
    8 watercress sprigs (optional)
    Additional shrimp (optional)

    Recipe



    Slice egg in half lengthwise, and remove yolk. Finely chop egg white, and press yolk through a sieve, using the back of a spoon. Set chopped egg white and yolk aside.

    Bring broth to a boil in a medium saucepan. Add rice; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.

    Combine cooked rice, chopped egg white, shrimp, and next 5 ingredients (shrimp through nutmeg); toss gently.

    —————
    Notes: Spoon 1 cup rice mixture onto plates and top with parsley (and egg yolk). Garnish with watercress sprigs and additional shrimp, if desired.

 

 

 

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