Shrimp Filling

1. Melt butter and sauté the shallot until it begins to wilt.
2. Stir in the shrimp, cook for a minute more, and stir in the cream. Season the mixture with salt and pepper, continue cooking it over a brisk flame until it has become fairly thick, and stir in the minced parsley.
3. Remove the pan from the fire and let the filling cool.

Rice

1. While you’re cooking the filling, bring a pot of lightly salted water to a boil.
2. Add the rice and the curry powder. Drain the rice when it’s still a little al dente and mix the butter and cheese into it while it’s still hot, then lightly beat the eggs and stir them in also.

Breading and Frying

1. When everything else is ready, lightly beat the eggs and season them with salt and pepper.
2. Heat oven to 350 degrees F.
3. Make the first arancini by taking two small handsful of rice and shaping them into hollow balls. Fill the hollows with shrimp filling, and mold the two halves together to obtain a smooth-sided rice ball about the size of a small orange (1.5 to 2 inches in diameter).
4. Roll the arancini in flour, dredge it in the beaten egg, roll it well in the breadcrumbs, and fry it in deep hot oil. While it’s cooking begin with the next, and when it has become a golden brown, drain it on absorbent paper.
5. When you have finished frying the arancini, heat them through in the oven for five minutes, decorate them with orange leaves if desired, and serve them hot.