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

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

437.1 calories; protein 27.3g 55% DV; carbohydrates 46.7g 15% DV; fat 14.9g 23% DV; cholesterol 189.1mg 63% DV; sodium 763.1mg 31% DV. Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/21/2011
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! Read More
(23)

Most helpful critical review

Rating: 3 stars
12/03/2017
We found it a bit boring and there was not enough sauce for the amount of rice so it was dry. If I made it again I think I would just make the sauce add the shrimp just before serving and ladle it over the rice- no baking. Read More
42 Ratings
  • 5 star values: 27
  • 4 star values: 14
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/21/2011
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! Read More
(23)
Rating: 5 stars
05/26/2011
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! Read More
(17)
Rating: 5 stars
04/12/2011
Added garlic and mushrooms, ditched the celery. Flippin awesome stuff. Thanks for posting it. Read More
(14)
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Rating: 5 stars
12/03/2011
This was excellent! I made some modifications partially based on the other reviews and partly to make it healthier: I used brown rice doubled the curry and I added some diced carrot to the celery and onion for sweetness and I left out the sugar. I also added in some ginger and garlic after step one. It was very flavourful! Read More
(8)
Rating: 4 stars
05/06/2014
Used brown rice, a whole onion finely chopped, and 8oz sliced mushrooms instead of the celery. Did not use any sugar. At the end, I mixed rice, sauce, and shrimp all together before putting in the baking dish. The flavor was quite mild, so next time I will do as other reviewers and double the curry. All in all it was tasty! *Update* Was making this dish tonight for the third time and decided to sub quinoa for the rice. We really liked it, and I will use the quinoa in place of the rice from now on-so much more nutritious for you! I also have upped the curry to a rounded TBS. Read More
(8)
Rating: 4 stars
03/09/2012
It was pretty good. I substituted rice for potatoes with turmeric and cumin. I also added Hot Madras Curry Powder instead of a regular one. All my guests like it and ask for a recipe. Read More
(7)
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Rating: 5 stars
01/08/2012
My four year old loved it! I didn't have any celery or onion so I just put the milk in a saucepan added the curry powder flour half the salt 1/2 tsp celery salt and 1/2 tsp onion powder and brought it to a boil stirring constantly with a wisk. I also added a bit extra cheese both in the sauce and on top probably 1/2 cup extra in total. I prepared the rest as described though I cut my shrimp into smaller pieces. Makes a good family meal. Read More
(7)
Rating: 5 stars
03/30/2013
Hi! This is my recipe and I want to thank everyone for the great reviews. Editorially,I'd recommend doubling or even tripling the amount of curry that is used. I also mix it all together prior to putting it in the casserole, get more even distribution. This recipe can definitely be frozen. In my opinion, it is one of those that absolutely tastes better on the second day. Glad you all enjoy! Read More
(7)
Rating: 5 stars
01/09/2012
We absolutely loved this!! (...and I am not usually a big fan of curry - my husband is!) Read More
(6)
Rating: 3 stars
12/03/2017
We found it a bit boring and there was not enough sauce for the amount of rice so it was dry. If I made it again I think I would just make the sauce add the shrimp just before serving and ladle it over the rice- no baking. Read More