I don’t know if this recipe technically qualifies as “au gratin”, but it IS a baked cheesy rice dish, and I like fancy names, so “gluten free shrimp and rice au gratin” it shall be called. It is just one of the many, many ways I use leftover rice. I like meals like this, that are relatively simple and pretty hands off once it gets into the oven. It is a huge stress relief on evenings when I have a million other things to do, like laundry or taxes. You know, the fun things in life. 😛
Basically, all I did was melt some butter in my favorite Le Creuset casserole dish in a 400F oven. While the butter was melting, I sauteed the veggies for a couple of minutes, then mixed the veggies, shrimp, and cheese through the rice. I could have just used my cast iron pan for the whole dish to save on work, but one of the psychological tricks I like to play on myself when I am particularly dreading a chore is to have a “treat” waiting for myself at the end. Hence, tasty shrimp and rice in my favorite baking dish. It’s the simple joys in life sometimes… Once the mixture was seasoned, I spread just it into my casserole dish and covered with foil.
Then I just baked it for around 40-45 minutes, stirring it once halfway through. I took the foil off for the last few minutes of baking.
A nice little reward for a hard day’s work!
- 3-4 cups cooked leftover rice (cold)
- 1/2 onion, chopped
- 1 Tablespoon chopped garlic (or to taste)
- 1 carrot, diced
- 2 celery stalks, diced
- 4oz. chopped mushrooms
- 1/2 bell pepper, chopped
- 1/2 stick of butter
- Salt & Pepper, to taste
- 6 oz. frozen peas
- 12 oz. frozen salad shrimp
- 1/4 cup milk
- 6 oz. shredded cheese of choice (I used cheddar for this batch)
- Old Bay seasoning, a pinch (or to taste)
- Olive oil, splash
- Preheat oven to 400F.
- Place butter in baking dish inside oven to melt butter.
- Saute vegetables and garlic with olive oil to remove some of the moisture.
- Add vegetables to rice and mix through.
- Add shrimp and cheese and mix.
- Add salt, pepper, and Old Bay seasoning, to taste and blend into rice mixture.
- Spread mixture evenly into casserole dish.
- Drizzle milk over rice mixture, and cover with aluminum foil.
- Bake for about 20 minutes, remove from oven, and stir rice mixture well.
- Re-cover with aluminum foil and bake for another 10-15 minutes.
- Remove aluminum for the last few minutes until slightly golden.