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My review
Curried Shrimp Au Gratin
8
Morrie Shepard Killian
"A velvety white sauce holds together shrimp and rice with a wonderful au gratin topping."
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Ingredients
1 h 15 m servings 437Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 3238 Ratings
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Most helpful positive review
3/19/2011
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 a...
Most helpful critical review
12/3/2017
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 la...
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3/19/2011
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 a...
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...
4/11/2011
Added garlic and mushrooms, ditched the celery. Flippin awesome stuff. Thanks for posting it.
12/3/2011
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...
3/28/2013
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 t...
3/9/2012
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.
1/8/2012
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, an...
3/29/2013
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 t...
5/7/2012
This dish was scrumptious, even to my curry-loathing husband. I did make a few adjustments to suit our tastes; I added 3 grated garlic cloves, a little slice of grated ginger, and dash of red p...