Shrimp Malacca with Rice
I found this recipe by Maurice Moore-Betty in a late-1970s issue of House & Garden while I was still in college, and I've been making it ever since. Moore-Betty was an Irish-born author, cooking teacher, and all-around lovely man who advised many a prominent Manhattan hostess. This dish is essentially shrimp Creole with the addition of curry powder, which elevates it by a surprising degree. Serve over rice, accompanied by a simple green salad.