Recipe: Shrimp Casserole

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
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 dillweed
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, 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.

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.

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