Curried Shrimp Au Gratin

Curried Shrimp Au Gratin

23
MSKILLIAN 0

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

Ingredients

1 h 15 m {{adjustedServings}} servings 437 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 437 kcal
  • 22%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 46.7g
  • 15%
  • Protein:
  • 27.3 g
  • 55%
  • Cholesterol:
  • 189 mg
  • 63%
  • Sodium:
  • 763 mg
  • 31%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

23
  1. 26 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This wasn't what I had in mind for the shrimp curry I was craving, but it turned out nicely. I substituted the milk for coconut milk to give it more of a Thai flavor. The curry flavor wasn't a...

Great recipe! I normally cook a recipe exactly as listed the first time, but did make a few changes. I had no celery, so I left it out. I generally add a shake of salt to my rice while cooking...

Added garlic and mushrooms, ditched the celery. Flippin awesome stuff. Thanks for posting it.