Ingredients

• 1.5 cups uncooked white rice
• 3 cups water
• 3 tablespoons butter
• 0.5 cups chopped onion
• 0.5 cups chopped celery
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1.5 teaspoons curry powder
• 2 cups milk
• 0.5 teaspoons 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

1. 1 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.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
3. 3 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.
4. 4 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.
5. 5 Bake in the preheated oven until bubbly and browned, about 30 minutes.

Nutrition per serving