Shrimp Kedgeree

Kedgeree was the favored breakfast dish of the Edwardian sideboard in England. The word is borrowed from India, where the dish is made with rice, lentils, spices, and eggs. In England, where smoked fish is added, it might simply be called curried haddie (smoked haddock) and rice. Here too, in the Lowcountry, the dish is a curried rice pie, this one with shrimp; it is served as a supper dish.


  • 1 large onion, finely chopped
  • ½ cup finely chopped celery
  • ¼ pound (1 stick) butter, melted
  • 1 tablespoon imported Madras curry powder or 1 tablespoon homemade “curry” mix
  • 2 cups cream
  • 4 cups peeled shrimp
  • 2 cups cooked long-grain white rice
  • ½ cup finely chopped apple
  • salt, freshly ground black pepper, and cayenne pepper to taste freshly grated coconut, chutney, roast nuts, and relish for garnish


Preheat the oven to 350°. In a large cast-iron skillet, sauté the onion and celery in the butter over medium-high heat until the onions are transparent, about 5 minutes. Add the curry, stir well, then add the cream and the shrimp. Remove from the heat and toss the shrimp well in the cream mixture. Toss the rice into the mixture—do not stir it, or it will become sticky—along with the apples. Season to taste. Bake, uncovered, for 45 minutes. Provide grated coconut, chutney, roast peanuts or almonds, and a pickle or artichoke relish as accompaniments.