Shrimp Casserole

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.

Additional information :

Tip: For added colour, substitute 1/4 cup (50 mL) wild rice for long-grain rice. Cook wild rice for 30 minutes before adding long-grain rice.

Source : © CanadianLiving.com