Recipe: One Pot Shrimp Casserole (using rice and cheese)

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 uncooked long-grain rice
1 egg white
1/4 cup chopped fresh parsley, divided use
3 tablespoons butter, divided use
1 clove garlic, minced
2 cups sliced fresh mushrooms
1 cup sliced celery
1/2 cup chopped green onions
1/2 teaspoon dried dill weed
1/2 teaspoon salt, divided use
1/2 teaspoon ground black pepper, divided use
2 cups water
1 pound raw unpeeled shrimp
3 tablespoons all-purpose flour
1 1/2 cups milk
3/4 cup shredded Gruyere cheese, divided use
2 teaspoons grated lemon peel
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 tablespoon 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 tablespoon 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 teaspoon each of the salt and pepper; cook over high heat for about 2 minutes or until lightly browned. Transfer to large bowl.

Pour 2 cups water in a skillet 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 2 tablespoons 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 1/4 cup cheese and bread crumbs. Sprinkle evenly over casserole.

Bake in 325 degree F oven for 40-50 minutes or until heated through.

Broil for about 2 minutes or until top is golden. Let stand for 15 minutes.

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

Makes 4 servings
Source: Canadian Living magazine, November, 1995