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Category: Casserole
1 Pot Shrimp Casserole
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 GruyŠre, shredded

2 tsp Lemon rind, grated

1/4 cup Fresh bread crumbs

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

Per Serving: about 480 calories, 32 g protein, 19 g fat, 43 g carbohydrate, excellent source calcium, good source iron

Tip: For added color, substitute 1/4 cup wild rice for long-grain rice. cook wild rice for 30 minutes before adding long-grain rice.

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