Curried Shrimp Au Gratin

Ingredients

• Servings: 6
• 1 1/2 cups uncooked white rice
• 3 cups water
• 3 tablespoons butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 1/2 teaspoons curry powder
• 2 cups milk
• 1/2 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

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• 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.