Cheesy Shrimp and Egg Baked Rice Gratin

• Uncooked Rice (e.g., Basmati or Jasmine)

  1 cup
• Shrimp, peeled and deveined

  8.8 oz
• Large Eggs

  2 units
• Chicken or Vegetable Broth

  2 cups
• Medium Onion, diced

  0.5 units
• Garlic, minced

  2 cloves
• Whole Milk

  0.5 cup
• Grated Parmesan Cheese

  0.3 cup
• Unsalted Butter

  1 tbsp
• Salt

  0.5 tsp
• Black Pepper

  0.3 tsp
• Fresh Parsley, chopped (for garnish)

  2 tbsp

All Steps

1. 1

   Preheat oven to 180°C (350°F). Lightly grease a small baking dish (approx. 8x8 inch or similar size).

2. 2

   Cook the rice according to package directions, using chicken or vegetable broth instead of water for enhanced flavor. Once cooked, set aside.

3. 3

   In a medium skillet, melt the butter over medium heat. Add the diced onion and sauté for 3-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Add the peeled and deveined shrimp to the skillet with the onion and garlic. Cook for 2-3 minutes, stirring occasionally, until the shrimp turn pink and opaque. Remove from heat.

5. 5

   In a separate medium bowl, whisk together the eggs, whole milk, grated Parmesan cheese, salt, and black pepper until well combined.

6. 6

   Spread the cooked rice evenly in the bottom of the prepared baking dish. Distribute the cooked shrimp and onion mixture over the rice.

7. 7

   Carefully pour the egg and cheese mixture over the rice and shrimp, ensuring it covers the ingredients evenly.

8. 8

   Bake in the preheated oven for 20-25 minutes, or until the egg mixture is set and the top is lightly golden brown.

9. 9

   Remove from oven, let it rest for a few minutes, then garnish with fresh chopped parsley before serving hot.