Curried Shrimp Au Gratin
Description
Creamy, cheesy white sauce flavored with curry enfolds the pink shrimp and rice in this easy casserole.
Ingredients
•
1 1/2 cups uncooked white rice
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3 cups water
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3 tablespoons butter
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1/2 cup chopped onion
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1/2 cup chopped celery
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3 tablespoons all-purpose flour
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1 teaspoon salt
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1 1/2 teaspoons curry powder
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2 cups milk
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1/2 teaspoon white sugar
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2 tablespoons lemon juice
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1 cup shredded mild Cheddar cheese, divided
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1 pound shelled, deveined cooked shrimp
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1 pinch paprika, or more to taste
Directions
1
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set aside.
2
Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
3
Melt butter in a large saucepan, and cook the onion and celery over medium heat until tender, about 10 minutes, stirring occasionally. Whisk in the flour, salt, and curry powder until smooth; let cook for a minute or two. Gradually whisk in the milk, and bring almost to a boil, whisking constantly until thickened, about 5 minutes. Remove from heat, and stir in sugar, lemon juice, and 1/2 cup of Cheddar cheese; whisk until the cheese melts and the sauce is smooth.
4
Spread the cooked rice out into the prepared baking dish, and top with the cooked shrimp in an even layer. Cover the shrimp with the cheese sauce; push the tines of a fork all over the casserole between the shrimp to allow the sauce to soak into the rice. Top the casserole with the remaining Cheddar cheese, and garnish with paprika.
5
Bake in the preheated oven until bubbly and browned, about 30 minutes.