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Curried Shrimp Au Gratin Popular Recipes

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Curried Shrimp Au Gratin

"A velvety white sauce holds together shrimp and rice with a wonderful au gratin topping."

Ingredients :

  • 1 1/2 cups uncooked white rice
  • 3 cups water
  • 3 tablespoons butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons curry powder
  • 2 cups milk
  • 1/2 teaspoon white sugar
  • 2 tablespoons lemon juice
  • 1 cup shredded mild Cheddar cheese, divided
  • 1 pound shelled, deveined cooked shrimp
  • 1 pinch paprika, or more to taste

Instructions :

Prep : 20M Cook : 6M Ready in : 1H15M
  • 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.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
  • 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.
  • 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.
  • Bake in the preheated oven until bubbly and browned, about 30 minutes.

Notes :

  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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