Shredded coconut, golden raisins, chopped apples and walnuts make this easy Indian-inspired dish feel extra special. Serve it with cilantro and lime wedges to make it feel even more fancy.

Ingredient :

• 1-1/2 cups uncooked instant rice
• 1 can (10-1/2 ounces) condensed cream of celery soup, undiluted
• 1/2 cup water
• 2 teaspoons curry powder
• 1 teaspoon salt
• 1 pound cooked shrimp (31-40 per pound), peeled and deveined
• 1 medium onion, chopped
• 1/2 cup chopped walnuts
• 1/2 cup sweetened shredded coconut
• 1/2 cup golden raisins
• 1 small tart apple, such as Pink Lady, Braeburn or Granny Smith, chopped
• Optional: Minced fresh cilantro and lime wedges

Directions :

1. Preheat oven to 350°. Cook rice according to package directions.
2. Meanwhile, in a large bowl, combine soup, water, curry and salt. Stir in shrimp, onion, walnuts, coconut, raisins, apple and rice. Transfer to a greased 11x7-in. baking dish.
3. Bake, uncovered, until heated through, 20-25 minutes. If desired, serve with cilantro and lime wedges.