Description
This comforting Baked Shrimp and Rice Casserole features perfectly toasted brown rice combined with a rich, creamy white sauce infused with dill, parsley, shallots, and a touch of lemon. Tender shrimp baked to juicy perfection with a golden Parmesan topping make this dish a delightful meal that balances flavors and textures beautifully.
Ingredients
Scale
Rice and Seasonings
- 2 tbsp butter
- 3 cups (510g) brown rice (not white rice!)
- 1 tsp minced dill
- 1 tsp minced parsley
- 1 tsp onion powder
- 1/2 tsp kosher or sea salt
- 1/2 tsp freshly ground black pepper
- 5 cups (1135g) water
- 1 cup (227g) white wine, dry vermouth, or water
White Sauce
- 1.5 cups (340g) milk (+ 3 tbsp if using gluten-free flour blend*)
- 5 tbsp (71g) butter, divided
- 3 tbsp gluten-free all-purpose flour blend or all-purpose flour
- Salt and pepper, to taste
Shrimp Mixture
- 2 tbsp finely minced shallots
- 2 tbsp finely minced red onion
- 3/4 cup (170g) dry white wine, dry vermouth, or dry sherry
- 2 tsp minced dill
- 1 tsp minced parsley
- 1 tsp freshly squeezed lemon juice
- 1 tsp dried red chili flakes (optional)
- 2 lb (907g) medium or large raw shrimp, shelled and deveined
Topping and Garnish
- 1/4 cup (25g) grated Parmesan cheese
- Sliced green onions, for garnishing
- Butter for greasing the baking dish
Instructions
- Pre-cook the Rice: Melt 2 tbsp butter in a medium saucepan over medium-high heat. Add the brown rice and stir to coat with butter, cooking for about 3 minutes to lightly toast the rice. Stir in minced dill, parsley, onion powder, salt, and pepper. Pour in 5 cups water and 1 cup white wine (or chosen liquid). Cover and cook for about 30 minutes or until the rice reaches about three-quarters of its typical cooking time. Remove from heat, uncover, and let it rest while preparing the sauce.
- Preheat Oven: Set the oven to 375°F (191°C). Lightly butter a 3 to 4 quart ovenproof baking dish and place it on a baking sheet to catch any drips during baking.
- Make the White Sauce: Warm the milk in a small saucepan over medium heat until just below simmering, stirring frequently to prevent skin formation. In a large skillet, melt 3 tbsp butter over medium heat. Whisk in the flour to create a roux and cook until it turns pale golden, about 2 minutes. Gradually pour in the warm milk while whisking constantly until the sauce thickens. Season with salt and pepper to taste. Keep the sauce warm on low heat.
- Prepare Shrimp and Flavored Mixture: In a separate saucepan, melt the remaining 2 tbsp butter over medium heat. Sauté the minced shallots and red onions for about 2 minutes until softened. Add the 3/4 cup white wine and boil for 3 to 5 minutes until slightly reduced. Remove from heat and stir in minced dill, parsley, lemon juice, and red chili flakes if using. Combine this mixture into the white sauce, whisking until smooth and well incorporated.
- Assemble the Casserole: In a large bowl, mix the par-cooked rice with the combined sauce mixture. Transfer this mixture into the prepared baking dish. Arrange the raw shrimp on top, nestling them into the rice with tails sticking out. Evenly sprinkle the grated Parmesan cheese over the top of the casserole.
- Bake the Dish: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the shrimp are opaque and cooked through, and the casserole top is golden brown. For an extra golden crust, broil the casserole for a few minutes, watching carefully to avoid burning.
- Serve: Remove from the oven and garnish with sliced green onions. Serve immediately while warm for best taste and texture.
Notes
- Use brown rice as specified for its nuttier flavor and better texture; white rice will alter the final dish consistency.
- You can substitute the white wine with dry vermouth or additional water if preferred or to avoid alcohol.
- If using a gluten-free flour blend, add 3 extra tablespoons of milk to achieve the correct sauce consistency.
- Optional dried red chili flakes add a mild heat; omit for a milder casserole.
- Broiling at the end is optional but helps achieve a beautifully browned, flavorful top.
- This casserole freezes well; store in an airtight container and reheat in the oven for best results.
