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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 |
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- 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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