1-Pot Shrimp Casserole

1-Pot Shrimp Casserole Ingredients

3/4 c Long-grain rice	1/2 ts Salt
1 Egg white	1/2 ts Pepper
1/4 c Fresh parsley, chopped	1 lb Raw unpeeled shrimp
3 tb Butter	3 tb All-purpose flour
1 Garlic clove, minced	1 1/2 c Milk
2 c Fresh mushrooms, sliced	3/4 c Gruy?re, shredded
1 c Celery, sliced	2 ts Lemon rind, grated
1/2 c Green onion, chopped	1/4 c Fresh bread crumbs
1/2 ts Dried dillweed

Instructions for 1-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. 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 for $17.01CDN [Nov 95] Per Serving: about 480 calories, 32 g protein, 19 g fat, 43 g carbohydrate, excellent source calcium, good source iron 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. Source: Canadian Living magazine, Nov 95 Presented in article "Hearty & Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com Posted to MM-Recipes Digest V3 #342 From: "Paul A Meadows" Date: Sat, 14 Dec 96 21:52:40 UT

Main Ingredient: ShrimpCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

All-Purpose Flour	Bread crumbs	Butter	Celery
Dill	Egg	Garlic	Lemon
Milk	Mushroom	Onion	Parsley
Rice	Salt	Shrimp

Seafood Casseroles Celery Garlic Bread Crumb Butter Onion Parsley Rice Green Onion Shrimp Lemon Milk Mushrooms

for flavor and categorization

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