Savvybearcat.com

Save to favorite Discuss 1-Pot: Shrimp Casserole recipe

Write a comment Print 1-Pot: Shrimp Casserole recipe

Print this recipe Email 1-Pot: Shrimp Casserole recipe to friend

Email this recipe

1-Pot: Shrimp Casserole

Category: SeaFoods

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

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

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