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!
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