Shrimp Casserole

Author: Canadian Living

This casserole is great for entertaining friends and family. It can be made with any combination of seafood, such as scallops, crab or lobster. Serve with green beans and an endive salad.

  • Portion size 4 servings

Ingredients

  • 3/4 cups long grain rice
  • 1 egg white
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons butter
  • 1 clove garlic minced
  • 2 cups sliced fresh mushrooms
  • 1 cup sliced celery
  • 1/2 cup chopped green onion
  • 1/2 teaspoon dried dillweed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 lb raw unpeeled shrimp
  • 3 tablespoons all-purpose flour
  • 1 1/2 cup milk
  • 3/4 cups shredded Gruyère cheese
  • 2 teaspoons grated lemon rind
  • 1/4 cup fresh bread crumbs

Method

In saucepan, bring 1-1/2 cups (375 mL) salted water to boil. Stir in rice; cover and simmer over low heat for 15 to 20 minutes or until tender and water is absorbed.

Remove from heat; stir in egg white and 1 tbsp (15 mL) of the parsley. Press mixture into bottom of greased 8-inch (2 L) square baking dish or other shallow heatproof casserole with same volume; set aside.

Meanwhile, in nonstick skillet, melt 1 tbsp (15 mL) of the butter over medium-high heat; cook garlic, mushrooms and celery, stirring for about 5 minutes or just until vegetables start to brown. Stir in onions, dill and 1/4 tsp (1 mL) each of the salt and pepper; cook over high heat for about 2 minutes or until lightly browned. Transfer to large bowl.

Wipe out skillet; pour in 2 cups (500 mL) water and bring to simmer. Cook shrimp for about 1 minute or just until pink. Reserving 1 cup (250 mL) of liquid, rinse shrimp under cold running water. Shell and devein shrimp; arrange over rice in baking dish.

In heavy saucepan, melt remaining butter over medium heat; stir in flour. Cook, stirring, for about 2 minutes, without browning; gradually whisk in reserved liquid and milk. Cook, stirring, for about 20 minutes or until thickened. Remove from heat; stir in 1/2 cup (125 mL) of the cheese, lemon rind and remaining salt and pepper until cheese is melted. Stir into vegetable mixture along with remaining parsley; pour over shrimp in baking dish. (Can be prepared to this point, covered and refrigerated for up to 1 day. Let stand at room temperature for 30 minutes before baking.)

In small bowl stir together remaining cheese and bread crumbs. Sprinkle evenly over casserole. Bake in 325° (160°C) oven for 40 to 50 minutes or until heated through. Broil for about 2 minutes or until top is golden. Let stand for 15 minutes.

Nutritional facts <b>Per serving:</b> about

  • Protein 32 g
  • Calories 480.0
  • Total fat 19 g
  • Total carbohydrate 43 g
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Shrimp Casserole

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