Rating: 4.5 stars
42 Ratings
  • 5 star values: 27
  • 4 star values: 14
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

cook:
55 mins
total:
1 hr 15 mins
prep:
20 mins
Servings:
6
Yield:
6 servings
Advertisement

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.

    Advertisement
  • 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 calories; protein 27.3g; carbohydrates 46.7g; fat 14.9g; cholesterol 189.1mg; sodium 763.1mg. Full Nutrition
Advertisement