1-Pot: Shrimp Casserole

Title:
1-Pot: Shrimp Casserole

Yield:
4 Servings

Categories:
Shellfish,
Casseroles




Ingredients:





   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  Gruyre, 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


 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 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


 


     [-=PAM=-]   PA_Meadows@msn.com


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini