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5 from 13 reviews

This Baked Shrimp and Rice Casserole is a comforting, gluten-free dish featuring tender shrimp nestled in flavorful brown rice mixed with a creamy dill white sauce and topped with Parmesan cheese. This casserole elegantly combines aromatic herbs, shallots, and dry white wine for a rich, satisfying meal perfect for dinner.

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 and Shrimp

  • 1-1/2 cups (340g) milk (+ 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 with the butter, cooking about 3 minutes while stirring frequently to lightly toast the rice. Stir in the minced dill, minced parsley, onion powder, salt, and black pepper. Pour in the water and white wine, cover, and cook for about 30 minutes or three-quarters of the recommended package time. Remove from heat and keep uncovered to rest while preparing the sauce.
  2. Preheat Oven and Prepare Baking Dish: Preheat the oven to 375°F (191°C). Lightly butter a 3 to 4 quart baking dish (such as a 9x3-inch round pan) and place it on a baking sheet to catch drips during baking.
  3. Heat Milk for Sauce: In a small saucepan, gently heat the milk over medium heat until just below simmering, with small bubbles forming at the edges and steam rising. Stir frequently to prevent scorching and keep warm.
  4. Make the Roux and Bechamel Sauce: In a large skillet, melt 3 tablespoons of butter over medium heat. Whisk in the gluten-free flour blend to form a smooth paste (roux), cooking until pale gold. Gradually whisk in the hot milk, stirring until the sauce thickens smoothly. Season with salt and pepper, reduce heat to low, and keep warm while stirring occasionally.
  5. Sauté Aromatics and Combine Sauce: Melt remaining 2 tablespoons butter in a saucepan. Add shallots and red onions, sautéing until wilted (about 2 minutes). Pour in the wine and bring to a boil, simmering 3 to 5 minutes until slightly reduced. Stir in dill, parsley, and lemon juice. Combine this mixture with the bechamel sauce and whisk until fully smooth. Optionally add chili flakes for heat. Adjust seasoning to taste and set aside.
  6. Assemble and Bake the Casserole: Transfer the par-cooked rice to a large bowl and mix in the prepared sauce. Pour the mixture into the buttered baking dish. Arrange the raw shrimp on top, with tail ends exposed above the surface. Sprinkle evenly with grated Parmesan cheese.
  7. Bake Until Done: Bake in the preheated oven for 25 minutes or until the top is golden brown and shrimp are fully cooked through. For extra browning, place under the broiler for a few minutes, watching carefully to avoid burning.
  8. Serve: Scoop portions onto plates or bowls, garnish with sliced green onions, and serve immediately.

Notes

  • You can make the recipe gluten-free by using 120 grams per cup of a trusted gluten-free flour blend instead of regular flour. Weighing the flour with a kitchen scale ensures accuracy.
  • Distilled alcoholic beverages, including dry wines, are generally gluten-free; however, very sensitive individuals should verify wineries use stainless steel containers and avoid barrels with gluten-containing caulking.
  • Using a digital kitchen scale to measure ingredients will give the best results, especially for baking components.
  • Always confirm that all ingredient brands remain gluten-free as recipes may change.

Nutrition

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