Curried Shrimp Au Gratin Recipe Reviews - Allrecipes.com (Pg. 3)
Photo by aesj22
Reviewed: May 26, 2011
Great recipe! I normally cook a recipe exactly as listed the first time, but did make a few changes. I had no celery, so I left it out. I generally add a shake of salt to my rice while cooking. Additionally, I tasted while cooking the sauce and had to make a few slight changes. I doubled the curry powder, added a good shake of red pepper and an additional dash of salt. I grated too much cheese, so I added it to the sauce (about an additional 1/2 cup). I also added some salt and curry powder to the shrimp while cooking it (but did not put the liquid from the shrimp pan into the casserole). Lastly, next time I will add the rice, shrimp and sauce in layers. I almost stirred the sauce (as opposed to inserting with the tines of the fork) and it still did not get to the bottom of the rice. This would also be good with some steamed brocolli or sweet peas added prior to baking. Love it!
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Photo by aesj22

Cooking Level: Expert

Home Town: Sacramento, California, USA
Living In: Tallahassee, Florida, USA
Photo by Pegeen
Reviewed: Apr. 11, 2011
Added garlic and mushrooms, ditched the celery. Flippin awesome stuff. Thanks for posting it.
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Photo by Pegeen

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

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Reviewed: Mar. 19, 2011
This wasn't what I had in mind for the shrimp curry I was craving, but it turned out nicely. I substituted the milk for coconut milk to give it more of a Thai flavor. The curry flavor wasn't as strong as I would prefer. But the meal was delicious and my three year old even liked it!
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