Search thousands of recipes reviewed by home cooks like you.

Curried Shrimp Au Gratin

Curried Shrimp Au Gratin

  • Prep

  • Cook

  • Ready In

MSKILLIAN

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

Ingredients {{adjustedServings}} servings

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

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

krmcduffee
20
3/21/2011

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 as strong as I would prefer. But the meal was delicious and my three year old even liked it!

aesj22
15
5/26/2011

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. Additionally, I tasted while cooking the sauce and had to make a few slight changes. I doubled the curry powder, added a good shake of red pepper and an additional dash of salt. I grated too much cheese, so I added it to the sauce (about an additional 1/2 cup). I also added some salt and curry powder to the shrimp while cooking it (but did not put the liquid from the shrimp pan into the casserole). Lastly, next time I will add the rice, shrimp and sauce in layers. I almost stirred the sauce (as opposed to inserting with the tines of the fork) and it still did not get to the bottom of the rice. This would also be good with some steamed brocolli or sweet peas added prior to baking. Love it!

Pegeen
12
4/12/2011

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