Curried Shrimp Au Gratin

1. 1

   Bring the rice and water to a boil in a saucepan over high heat.

2. 2

   Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, 20 to 25 minutes.

3. 3

   Set aside.

4. 4

   Preheat the oven to 375 degrees F (190 degrees C).

5. 5

   Grease a 2-quart baking dish.

6. 6

   Melt the butter in a large saucepan, and cook the onion and celery over medium heat, stirring occasionally, until tender, about 10 minutes.

7. 7

   Whisk in the flour, salt, and curry powder until smooth, and let cook for a minute or two.

8. 8

   Gradually whisk in the milk, and bring it almost to a boil, whisking constantly until thickened, about 5 minutes.

9. 9

   Remove from the heat, and stir in the sugar, lemon juice, and 1/2 cup of Cheddar cheese; whisk until the cheese melts and the sauce is smooth.

10. 10

    Spread the cooked rice in the prepared baking dish, and arrange the cooked shrimp in an even layer on top.

11. 11

    Cover the shrimp with the cheese sauce; use the tines of a fork all over the casserole between the shrimp to help the sauce soak into the rice.

12. 12

    Top the casserole with the remaining Cheddar cheese, and garnish with paprika.

13. 13

    Bake in the preheated oven until bubbly and browned, about 30 minutes.

• Calories 506.59 kcal High
• Protein 30.15 g Good Source
• Carbs 57.29 g Moderate
• Total Fat 17.31 g High
• Saturated Fat 9.75 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 193.62 mg High
• Sodium 444.12 mg Moderate
• Fiber 3.58 g Moderate
• Sugar 9.5 g Moderate
• Added Sugar 4.98 g Moderate
• Calcium 410.4 mg Good Source
• Iron 2.02 mg Moderate
• Potassium 250.58 mg Low Source
• Vitamin A 57.12 mcg_rae Low Source
• Vitamin C 0.62 mg Low Source
• Vitamin D 1.11 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Onions 🧅