Description
This Baked Shrimp and Rice Casserole is a comforting gluten-free dish featuring perfectly cooked brown rice, tender shrimp, and a creamy dill-infused sauce. It's baked to golden perfection with a cheesy Parmesan topping and garnished with fresh green onions for a delightful meal.
Ingredients
Scale
Rice
- 2 tbsp butter
- 3 cups brown rice (510g)
- 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 water (1135g)
- 1 cup white wine, dry vermouth, or additional water (227g)
Dill Cream Sauce
- 1 1/2 cup milk (340g) plus 3 tbsp if using gluten-free flour blend
- 5 tbsp butter, divided plus extra for pan greasing (71g)
- 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 dry white wine, dry vermouth, or dry sherry (170g)
- 2 tsp minced dill
- 1 tsp minced parsley
- 1 tsp freshly squeezed lemon juice
- 1 tsp dried red chili flakes (optional)
- 2 lb medium or large raw shrimp, shelled and deveined (907g)
- 1/4 cup grated Parmesan cheese (25g)
- Sliced green onions, for garnishing
Instructions
- Pre-cook the Rice: Melt the butter in a medium saucepan over medium-high heat. Add rice and stir to coat with butter, cooking about 3 minutes to lightly toast it. Add dill, parsley, onion powder, salt, and pepper. Stir in water and wine. Cover and cook about 30 minutes or three-quarters of the recommended time on the package. Remove from heat and let rice rest uncovered while preparing the rest of the dish.
- Preheat Oven and Prepare Baking Dish: Preheat oven to 375°F (191°C). Lightly butter a 3 to 4 quart baking dish or use individual ramekins. Place the dish on a baking sheet to catch drips.
- Heat Milk for Sauce: Heat milk in a small saucepan over medium heat, stirring often until just below simmering with bubbles around edges and steam rising. Keep warm.
- Make Roux: In a large skillet, melt 3 tbsp butter over medium heat. Stir in flour and whisk into a smooth paste, cooking until pale gold. Slowly add hot milk, whisking vigorously to thicken and smooth the sauce. Season with salt and pepper, reduce heat to low, and keep warm, whisking often to prevent sticking.
- Sauté Aromatics: In a saucepan, melt remaining 2 tbsp butter. Sauté shallots and red onions until wilted, about 2 minutes. Add wine and boil for 3 to 5 minutes until reduced. Stir in dill, parsley, lemon juice, and chili flakes if using. Combine with the roux sauce mixture, whisking to blend smoothly. Adjust seasoning to taste and set aside.
- Assemble Casserole: Transfer par-cooked rice to a large mixing bowl. Pour sauce over rice and stir to combine. Transfer mixture to prepared baking dish. Nestle the shrimp into the rice with tails poking above surface. Sprinkle evenly with grated Parmesan cheese.
- Bake: Place casserole in preheated oven and bake 20 to 25 minutes until shrimp is cooked through and top is golden brown. Optionally, broil for a few minutes watching carefully to brown the top.
- Serve: Scoop servings onto plates or bowls, garnish with sliced green onions, and serve immediately.
Notes
- To make gluten-free, use 120 grams per cup of your preferred gluten-free flour blend measured by weight for best results.
- Distilled alcohols and wines are generally gluten-free, though very sensitive individuals may need to verify wine aging methods.
- A digital kitchen scale ensures accurate ingredient measurements, especially when baking.
- Check all ingredients for gluten-free certification to ensure safety.
Nutrition
- Serving Size: 1 serving
- Calories: 416 kcal
- Sugar: 5 g
- Sodium: 392 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 45 mg
