CURRIED SHRIMP AU GRATIN
Steps:
- 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.
Nutrition Facts : Calories 437.1 calories, Carbohydrate 46.7 g, Cholesterol 189.1 mg, Fat 14.9 g, Fiber 1.3 g, Protein 27.3 g, SaturatedFat 9 g, Sodium 763.1 mg, Sugar 5.2 g
GARLIC SHRIMP AND RICE
My son's favorite food is shrimp, so I'm always looking for quick and simple ways to make it. In this recipe, sometimes I use garlic salt instead of minced garlic cloves and salt. -Julie Trani, Chesapeake, Virginia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook rice according to package directions. Meanwhile, in a large skillet, cook the shrimp, garlic and salt in butter and oil for 1 minute. Add spinach. Cover and cook until shrimp turn pink and spinach is wilted. Stir in rice.
Nutrition Facts : Calories 290 calories, Fat 14g fat (4g saturated fat), Cholesterol 149mg cholesterol, Sodium 687mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
SHRIMP AU GRATIN
Make and share this Shrimp Au Gratin recipe from Food.com.
Provided by WhiteSnake
Categories Lunch/Snacks
Time 25m
Yield 4-6 ramekins, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Remove shells and tails from shrimp.
- Cook onion in butter until tender; stir in flour and seasonings.
- Add milk gradually and cook until thick, stirring constantly.
- Add 3/4 cup cheese and heat until melted.
- Stir in shrimp and mix well.
- Pour into 4 to 6 individual well-greased ramekins.
- Combine melted butter, bread crumbs and remaining 1/4 cup of cheese; sprinkle over top of each ramekin.
- Bake in a 400 degree oven for 10-12 minutes or until bubbly and brown.
SHRIMP AU GRATIN
A unique way to eating shrimp, it's au gratin. Try it over grilled veggies and it's even better. It's very filling and appetizing. You can serve the shrimp au gratin on top of some of your favorite grilled vegetables, like portobello mushrooms.
Provided by IMANKAY
Categories Seafood Shellfish Shrimp
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil and butter in a skillet over medium-high heat until butter melts. Reduce heat to medium, whisk in flour, and stir until a thick paste forms, about 5 minutes. Gradually whisk in milk and bring to a simmer. Cook and stir until the sauce is thick and smooth, 5 to 10 minutes. Season with nutmeg and salt.
- Place shrimp in a casserole dish and coat with 3 teaspoons Italian seasoning and salt to taste. Cover with sauce and sprinkle Cheddar cheese on top. Add shallot, remaining Italian seasoning, and parsley. Top with bread crumbs, followed by Parmesan cheese.
- Bake in the preheated oven until crisp, about 25 minutes.
Nutrition Facts : Calories 439.6 calories, Carbohydrate 22.5 g, Cholesterol 176.5 mg, Fat 24.6 g, Fiber 1.5 g, Protein 31.4 g, SaturatedFat 13.3 g, Sodium 708.5 mg, Sugar 7.4 g
SHRIMP AND RICE AU GRATIN
Whether in Charleston or New Orleans, shrimp and rice au gratin is something to be enjoyed and long remembered. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Melt butter in a saucepan; add flour, blending well.
- Add milk gradually and cook until thickened.
- Add half of cheese and seasoning; cook until cheese is melted, stirring constantly.
- Clean the shrimp and break them in half.
- Mix with rice and sauce.
- Place in buttered baking dish, sprinkle with crumbs and cover with remaining cheese.
- Bake for 15 minutes or until crumbs are browned and cheese is melted.
SHRIMP AND CRAB AU GRATIN
A variation on Paula Deen's recipe for Shrimp and Crab Au Gratin. I choose to use both lump and claw meat because the claw is already in very small pieces and the lump will give more of a crab "bite".
Provided by mightyro_cooking4u
Categories Crab
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter in a heavy bottom saucepan over very high heat. When the butter is completely melted, stir in the flour with a wooden spoon. Cook for about 1 minute over low heat, stirring constantly. Slowly add the milk. Using a whisk, stir briskly until you have a smooth sauce, about 2 minutes. Add the wine, lemon juice, salt, black pepper, and cayenne and whisk again. Switch to the wooden spoon and keep stirring the white sauce until it is completely smooth and thickened, about the consistency of mayonnaise. Remove from the heat.
- Bring 2 cups of water and Old Bay Seasoning to a boil in a medium saucepan and add the shrimp. when the water returns to a boil. cook the shrimp for 1 minute. Drain immediately. Roughly chop the shrimp and put in a large mixing bowl. Add the crabmeat and with your hands, toss gently to mix.
- Pour the sauce over the seafood. With a large spoon, gently combine, taking care not to break apart the crabmeat.
- Spray an 8-inch square disposable aluminum foil pan with vegetable oil cooking spray or use an 11 by 7-inch casserole dish. Pour the mixture into the pan. Place the grated cheese on top, completely covering the seafood mixture. Bake in a preheated 350 degrees F oven uncovered for about 25 minutes, until bubbly.
Nutrition Facts : Calories 710.1, Fat 41.4, SaturatedFat 24.6, Cholesterol 357.9, Sodium 1004.3, Carbohydrate 18.1, Fiber 0.6, Sugar 2.6, Protein 59.1
ONE-POT SPICED SHRIMP AND RICE
This easy one-pot shrimp recipe is homey, comforting, and weeknight-friendly, with minimal cleanup. Double the red pepper and olive sauce base for pasta.
Provided by Kendra Vaculin
Time 1h10m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
- While the sauce is cooking, pat shrimp dry with paper towels. Season with salt and pepper; set aside.
- Stir rice, cumin, and turmeric into sauce, then pour in broth. Increase heat to high and bring to a boil. Cover pot, reduce heat to medium-low, and simmer, adjusting heat to low to maintain a simmer if needed, until rice is tender and liquid is mostly absorbed, about 15 minutes.
- Uncover pot and stir in reserved shrimp. Re-cover pot and cook until shrimp are opaque throughout, about 3 minutes.
- Divide shrimp and rice among bowls and top with parsley.
SHRIMP AND RICE SKILLET RECIPE BY TASTY
One skillet shrimp dinner, right this way! The shrimp is steamed in a pot of tender rice that's been cooked with aromatic white wine, garlic, and shallot, then finished with butter, lemon, and parsley.
Provided by Tasty
Categories Lunch
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- On a cutting board, blot the shrimp dry with paper towels. Season the shrimp all over with ½ teaspoon of salt and the black pepper. Set aside.
- Add the olive oil to a medium pot over medium-high heat. Once the oil begins to shimmer, add the shallot and cook, stirring often, until starting to soften, 1 minute. Add the garlic and red pepper flakes and cook, stirring constantly, until aromatic, about 30 seconds.
- Add the rice and stir to combine. Add the wine wine and cook, stirring often, until the smell of alcohol has burned off, about 1 minute.
- Add the water and the remaining teaspoon of salt and bring to a boil. Place the lid on the pot, reduce heat to low, and simmer for 15 minutes.
- Remove the lid from the pot and stir in the shrimp. Place the lid on the pot and continue cooking until the rice is cooked through and the shrimp are bright pink and opaque, about 3-4 minutes.
- Add the butter, lemon juice, and parsley, and stir to combine.
- Enjoy!
Nutrition Facts : Calories 299 calories, Carbohydrate 20 grams, Fat 11 grams, Fiber 0 grams, Protein 24 grams, Sugar 0 grams
SHEET-PAN SHRIMP GRATIN
The best part of a gratin is the crispy crust, and, here in this shallow sheet-pan version, there's more of it. Flaky panko bread crumbs - with a sprinkling of mozzarella and Gruyère - form a crisp, almost chiplike topping that tastes not unlike the edges of garlicky, cheesy Texas toast. In fact, the topping comes off in large, snackable pieces. As this bakes (for just 10 minutes!), the spice blend perfumes the kitchen, thanks to herbes de Provence. The shiitakes add earthy heft and incredible umami, but for a more delicately flavored gratin, you can leave them out. Serve this with a big green salad or eat it straight out of the pan.
Provided by Eric Kim
Categories dinner, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees.
- In a large bowl, toss together the shrimp, zucchini, mushrooms, shallot, garlic, paprika, red-pepper flakes, ½ teaspoon herbes de Provence, ¾ teaspoon salt, ½ teaspoon black pepper and 1 tablespoon oil until well combined. Transfer to a 9-by-13-inch sheet pan or shallow baking dish in a single layer.
- In the now-empty bowl, toss the panko with a pinch of salt, the remaining 2 tablespoons oil and ¼ teaspoon herbes de Provence to combine. Evenly pour the cream over the shrimp mixture in the pan, covering all the nooks and crannies. Sprinkle the panko mixture over the shrimp, then top first with the mozzarella, followed by the Gruyère.
- Bake until the cream is bubbling and the panko and cheese are light golden brown all over, 10 to 15 minutes. Remove from the oven and let rest for 5 minutes before serving with the fresh lemon wedges, which should be squeezed over the gratin just before serving.
More about "shrimp and rice au gratin recipes"
SHRIMP AND RICE AU GRATIN (EBI-DORIA) - JAPANESE FOOD
From nhk.or.jp
Servings 2Calories 480 per servingTotal Time 40 mins
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
CHEESY CAJUN SHRIMP AND RICE CASSEROLE - NOBLE PIG
From noblepig.com
PRAWN DORIA (JAPANESE RICE GRATIN) - RECIPETIN JAPAN
From japan.recipetineats.com
EASY GARLIC BUTTER SHRIMP AND RICE - SIMPLY DELICIOUS
From simply-delicious-food.com
10 BEST SHRIMP AU GRATIN RECIPES | YUMMLY
From yummly.com
ONE PAN SHRIMP AND RICE RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
RECIPE: SHRIMPS GRATIN WITH CHEESE — EATWELL101
From eatwell101.com
20 EASY SHRIMP RECIPES WITH RICE - MYRECIPES
From myrecipes.com
SHRIMP AND CRAB AU GRATIN | PAULA DEEN
From pauladeen.com
RICE AU GRATIN | RECIPES WIKI | FANDOM
From recipes.fandom.com
BEST SHRIMP AND RICE RECIPE - HOW TO MAKE SHRIMP AND RICE
From delish.com
CRAB AND SHRIMP AU GRATIN - COPYKAT RECIPES
From copykat.com
OUR 15 AMAZING SIDE DISHES FOR SHRIMP - THE KITCHEN COMMUNITY
From thekitchencommunity.org
SHRIMP AND CRAB AU GRATIN - PESCATARIAN RECIPES
From fooddiez.com
SHRIMP AND RICE AU GRATIN RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
SHRIMP AND CRAB AU GRATIN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SHRIMP AND RICE CASSEROLE - SOUTHERN LADY MAGAZINE
From southernladymagazine.com
J-SIMPLE RECIPES | RICE, SHRIMP & AVOCADO GRATIN WITH ALFREDO SAUCE
From j-simplerecipes.com
GLUTEN FREE SHRIMP AND RICE AU GRATIN - CAST IRON AND WINE
From castironandwine.com
SHRIMP & RICE CASSEROLE RECIPE - PAULA DEEN
From pauladeen.com
CREAMY CAULIFLOWER RICE WITH SHRIMP RECIPE | REAL SIMPLE
From realsimple.com
SEAFOOD AU GRATIN RECIPE - THE SPRUCE EATS
From thespruceeats.com
GARLIC BUTTER SHRIMP & RICE RECIPE | EASY SHRIMP DINNER IDEA
From diethood.com
SHRIMP AU GRATIN RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
BAKED SHRIMP AND RICE CASSEROLE (GLUTEN-FREE) • THE HERITAGE COOK
From theheritagecook.com
GARLIC & SHRIMP GRATIN - SIMPLE CUISINE
From simplecuisine.ca
KETO SEAFOOD AU GRATIN + VIDEO - FIT SLOW COOKER QUEEN
From fitslowcookerqueen.com
15 MINUTE ONE PAN SHRIMP AND RICE - GIMME DELICIOUS FOOD
From gimmedelicious.com
10 BEST SHRIMP AU GRATIN RECIPES - FOOD NEWS
From foodnewsnews.com
SHRIMP AU GRATIN RECIPE: HOW TO MAKE SHRIMP AU GRATIN
From masterclass.com
SCALLOPS & SHRIMP AU GRATIN : 7 STEPS (WITH PICTURES)
From instructables.com
SHRIMP AND RICE AU GRATIN FOOD- WIKIFOODHUB
From wikifoodhub.com
SEAFOOD SHRIMP AND CRAB AU GRATIN RECIPE - A WELL SEASONED …
From seasonedkitchen.com
DUMP-AND-BAKE SHRIMP AND RICE CASSEROLE - THE SEASONED MOM
From theseasonedmom.com
SHRIMP AND RICE AU GRATIN RECIPE - FOOD NEWS
From foodnewsnews.com
You'll also love