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1-Pot: Shrimp Casserole

Ingredients :
3/4	cup	Long-grain rice
1	x	Egg white
1/4	cup	Fresh parsley, chopped
3	tbl	Butter
1	x	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	tbl	All-purpose flour
1 1/2	cup	Milk
3/4	cup	Gruyere, shredded
2	tsp	Lemon rind, grated
1/4	cup	Fresh bread crumbs

How to cook :

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.
Tip: For added colour, substitute 1/4 cup wild rice for long-grain rice.
cook wild rice for 30 minutes before adding long-grain rice.
Casseroles See The Light".

Tags : Fish Shellfish Casseroles Seafood