1-pot: shrimp casserole

4 Servings

Ingredients

Quantity Ingredient
¾ cup Long-grain rice
1 Egg white
¼ cup Fresh parsley, chopped
3 tablespoons Butter
1 Garlic clove, minced
2 cups Fresh mushrooms, sliced
1 cup Celery, sliced
½ cup Green onion, chopped
½ teaspoon Dried dillweed
½ teaspoon Salt
½ teaspoon Pepper
1 pounds Raw unpeeled shrimp
3 tablespoons All-purpose flour
1½ cup Milk
¾ cup Gruyre, shredded
2 teaspoons Lemon rind, grated
¼ cup Fresh bread crumbs

Directions

This can be made with any combination of seafood, such as scallops, crab or lobster. Serve with green beans and endive salad.

In saucepan, bring 1-½ cups salted water to boil. Stir in rice; cover and simmer over low heat for 15-20 minutes or until tender and water is absorbed. Remove from heat; stir in egg white and 1 tb of the parsley. Press mixture into bottom of greased 8-inch square baking dish or other shallow heat proof casserole with same volume; set aside.

Meanwhile, in nonstick skillet, melt 1 tb 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 ¼ ts each of the salt and pepper; cook over high heat for about 2 minutes or until lightly browned. transfer to large bowl.

Whip out skillet; pour in 2 cups water and bring to simmer. Cook shrimp for about 1 minute or just until pink. Reserve 1 cup 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 ½ cup 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 325F 160C oven for 40-50 minutes or until heated through. Broil for about 2 minutes or until top is golden. Let stand for 15 minutes.

4 servings for $17.01CDN [Nov 95] Per Serving: about 480 calories, 32 g protein, 19 g fat, 43 g carbohydrate, excellent source calcium, good source iron Tip: For added colour, substitute ¼ cup wild rice for long-grain rice. cook wild rice for 30 minutes before adding long-grain rice.

Source: Canadian Living magazine, Nov 95 Presented in article "Hearty & Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen

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