Shrimp Casserole
Yield: 4 Servings

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