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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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1-Pot Shrimp Casserole

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

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" <PA_Meadows@msn.com>    Date: Sat, 14 Dec 96 21:52:40 UT

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Nutrition

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Serving Size: 1 Serving (334g)
Recipe Makes: 4

Calories: 547
Calories from Fat: 171 (31%)

Amt Per Serving		% DV

	Total Fat 19g	25 %
	Saturated Fat 10.2g	51 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 1.9g
Cholesterol 217.2mg		67 %
Sodium 510.4mg		18 %
Potassium 676.7mg		18 %
Total Carbohydrate 54.5g		16 %
	Dietary Fiber 3.1g	13 %
	Sugars, other 51.4g
Protein 38.6g		55 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 547

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