Rice And Shrimp Casserole With Spicy Indian Cheese Sauce Recipe
Ingredients
| 1 std. cup cooked but firm basmati rice | ||
| 1 std. cup shrimps, shelled, deveined and cooked | ||
| 1/2 std. cup green peas | ||
| 1/2 std. cup diced carrots | ||
| Onion | 1 , chopped | |
| 1 cup/250 ml. spicy cheese sauce | ||
| Cheese | 2 Tablespoon, grated | |
| Tomato ketchup | 2 Tablespoon | |
| Green chilli | 1 Teaspoon, finely chopped | |
| Margarine | 2 Tablespoon | |
Directions
1. Melt margarine and saute onion for 1-2 minutes, add shrimps, peas and carrots. Stir and cook for 5 minutes and remove from heat.
2. Combine in a bowl rice, shrimp mixture, sauce, save 2 tablespoons of sauce for topping. Toss well.
3. Pour into a well greased casserole dish.
4. Mix together grated cheese, tomato ketchup and chilli and spread over the rice mixture with remaining sauce.
5. Cover the lid and bake in a preheated moderate oven (1 70°C-325°F-gas mark-3) for 30 minutes.
6. Remove the lid for last 5 minutes. Serve hot.
Vegetarian Rice Casserole with Spicy Indian Cheese Sauce
1. Omit shrimps. Use 250 gms. Indian jeera cottage cheese instead. Cut cheese into strips and fry before using.
2. Follow remaining recipe as given above.
2. Combine in a bowl rice, shrimp mixture, sauce, save 2 tablespoons of sauce for topping. Toss well.
3. Pour into a well greased casserole dish.
4. Mix together grated cheese, tomato ketchup and chilli and spread over the rice mixture with remaining sauce.
5. Cover the lid and bake in a preheated moderate oven (1 70°C-325°F-gas mark-3) for 30 minutes.
6. Remove the lid for last 5 minutes. Serve hot.
Vegetarian Rice Casserole with Spicy Indian Cheese Sauce
1. Omit shrimps. Use 250 gms. Indian jeera cottage cheese instead. Cut cheese into strips and fry before using.
2. Follow remaining recipe as given above.
Chef
