Description
A velvety white sauce holds together shrimp and rice with a wonderful au gratin topping.
Ingredients
- 1 ½ cups uncooked white rice
- 3 cups water
- 3 tablespoons butter
- ½ cup chopped onion
- ½ cup chopped celery
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 ½ teaspoons curry powder
- 2 cups milk
- ½ 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
- 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.
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 15 mins
Servings: 6