1-Pot Shrimp Casserole
3/4 c Long-grain rice
1 Egg white
1/4 c Fresh parsley, chopped
3 tb Butter
1 Garlic clove, minced
2 c Fresh mushrooms, sliced
1 c Celery, sliced
1/2 c Green onion, chopped
1/2 ts Dried dillweed
1/2 ts Salt
1/2 ts Pepper
1 lb Raw unpeeled shrimp
3 tb All-purpose flour
1 1/2 c Milk
3/4 c Gruy?re, shredded
2 ts Lemon rind, grated
1/4 c Fresh bread crumbs
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 1-1/2 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 1/4 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
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 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 1/4 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
Posted to MM-Recipes Digest V3 #342
From: "Paul A Meadows"
Date: Sat, 14 Dec 96 21:52:40 UT