Print

Creamy Shrimp and Rice Casserole Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

This Baked Shrimp and Rice Casserole is a comforting gluten-free dish featuring tender brown rice cooked with herbs and spices, combined with a creamy dill white sauce, succulent shrimp, and a sprinkling of Parmesan cheese. Perfect for a hearty dinner, this casserole bakes to golden perfection, offering a harmonious blend of fresh flavors and creamy textures.

Ingredients

Rice

  • 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 more water**

Dill Cream Sauce

  • 1 1/2 cup milk (340g) (+ 3 tbsp if using gluten-free flour blend*)
  • 5 tbsp (71g) butter, divided, plus butter for the pan
  • 3 tbsp gluten-free all-purpose flour blend* or all-purpose flour
  • 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
  • 1/4 cup (25g) grated Parmesan cheese
  • Sliced green onions, for garnishing

Instructions

  1. Pre-cook the Rice: Melt the butter in a medium saucepan over medium-high heat. Add the brown rice and stir to coat it well with the butter. Cook for about 3 minutes, stirring often, to lightly toast the rice. Add the minced dill, parsley, onion powder, salt, and pepper. Stir in the water and wine. Cover the pan and cook for about 30 minutes or for three quarters of the recommended cooking time on the rice packaging. The rice will finish cooking later in the oven. Remove from heat, uncover, and let the rice rest while preparing the rest of the dish.
  2. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (191°C). Lightly butter a 3 to 4 quart (2.8 to 3.8 L) baking dish, individual ramekins, or au gratin dishes. A 9x3-inch (23x8 cm) round baking pan works well. Place the baking dish on a baking sheet to catch any drips during baking.
  3. Prepare the Sauce: Heat the milk in a small saucepan over medium heat until just below simmering, stirring often to prevent scorching. Small bubbles will form around the edges, and steam will rise when ready. Keep warm. In a large skillet, melt 3 tablespoons of butter over medium heat. Stir in the gluten-free flour blend to create a smooth roux paste. Cook the roux until it turns pale gold. Slowly whisk the hot milk into the roux until thickened and smooth. Season with salt and pepper, reduce heat to low, and keep warm, whisking often to avoid lumps.
  4. Sauté Aromatics and Reduce Wine: In a separate saucepan, melt the remaining 2 tablespoons of butter and sauté the shallots and red onions until wilted, about 2 minutes. Stir in the white wine and bring to a boil. Cook for 3 to 5 minutes until the wine is slightly reduced and the flavors concentrate. Stir in the minced dill, parsley, and lemon juice. Combine this mixture with the prepared Bechamel sauce, whisking until smooth. Add dried red chili flakes if desired for a spicy note. Taste and adjust seasoning as needed; then set aside.
  5. Assemble the Casserole: Transfer the partially cooked rice into a large mixing bowl. Pour the dill cream sauce over the rice and stir gently to combine. Transfer the mixture to the prepared baking dish. Nestle the raw shrimp into the rice mixture, leaving the tail ends visible above the surface. Sprinkle grated Parmesan cheese evenly over the top.
  6. Bake the Casserole: Place the casserole dish in the preheated oven and bake for 25 minutes or until the top is golden brown and the shrimp are fully cooked through. For a browned top, optionally place the casserole under the broiler for a few minutes, watching carefully to prevent burning.
  7. Serve: Scoop servings onto plates or into bowls, garnish with sliced green onions, and serve immediately for the best flavor and texture.

Notes

  • Use a gluten-free all-purpose flour blend if you require a gluten-free version. Weigh the flour using a kitchen scale for accuracy, especially when baking.
  • Distilled alcohols and wine are generally gluten-free; however, sensitive individuals should verify wine source due to possible minute gluten contamination from barrels.
  • Adjust seasoning to taste, and for a mild spicy kick, include the optional dried red chili flakes.
  • Use a digital kitchen scale for precise ingredient measurements to ensure consistent results.
  • All listed ingredients are gluten-free as of the recipe’s creation. Always check product labels to confirm ongoing suitability for gluten-free diets.

Nutrition

Find it online: https://mcloo.com/creamy-shrimp-and-rice-casserole-recipe-3/