Ingredients
6
6 servings
- •1 ½ cups uncooked white rice
- •3 cups water
- •3 tablespoons butter
- •½ cup chopped onion
- •½ cup chopped celery
- •3 tablespoons all-purpose flour
- •1 teaspoon salt
- •1 ½ teaspoons curry powder
- •2 cups milk
- •½ 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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 437
- Carbohydrate: 47g
- Fat: 15g
- Fiber: 1g
- Protein: 27g
- Sugar: 5g
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