Shrimp Kedgeree

Preparation info

  • Serves


    • Difficulty


Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

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.