One-Pot Shrimp Casserole

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

3/4 cup long-grain rice*
1 egg white
1/4 cup fresh parsley, chopped, divided
3 tbsp butter
1 garlic clove, minced
2 cup fresh mushrooms, sliced
1 cup celery, sliced
1/2 cup green onion, chopped
1/2 tsp dried dill weed
1/2 tsp salt
1/2 tsp pepper
1 lb raw unpeeled shrimp
3 tbsp all-purpose flour
1 1/2 cup milk
3/4 cup gruyere cheese, shredded
2 tsp lemon rind, grated
1/4 cup fresh bread crumbs

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 tbsp 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 tbsp 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 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 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.

*For added color, substitute 1/4 cup wild rice for long-grain rice. Cook wild rice for 30 minutes before adding long-grain rice.