Bursting with flavor and warmth, this delightful Baked Shrimp and Rice Casserole is not just a meal; it’s a cozy hug on a plate. The harmonious blend of shrimp, rice, and a creamy dill sauce will transport your taste buds to a place of comfort and satisfaction. Whether you’re preparing it for a family dinner or as a quick weeknight meal, it’s bound to become a new favorite.
Why You’ll Love This Recipe
- Rich and Creamy: This casserole’s luxurious sauce packs your plate with comfort.
- Simple Ingredients: It’s astounding how humble ingredients create such a delightful dish.
- Full of Flavor: The dill and parsley add a burst of freshness that complements the heartiness.
- Versatile: You can easily adapt the recipe to suit dietary needs or ingredients at hand.
Ingredients You’ll Need
The charm of the Baked Shrimp and Rice Casserole lies in its simplicity. Each ingredient plays a crucial role in amplifying the flavors and bringing you that heartwarming experience.
- Brown Rice: It adds a nutty flavor and hearty texture, perfect for absorbing the sauce.
- Shrimp: Fresh and juicy, these little gems elevate the casserole with a burst of the ocean’s essence.
- Butter: Essential for that rich base that spreads delightfully throughout the dish.
- Dill and Parsley: Fresh herbs lend a vibrant touch and a pop of green that invigorates the meal.
- White Wine: The acidity lifts and balances the creaminess, adding depth to the flavors.
Variations
Don’t be shy to give the Baked Shrimp and Rice Casserole your signature touch. Here are some easy ways to tweak the recipe according to your preferences.
- Spice It Up: Add chili flakes for a hint of heat that perfectly complements the creamy dill.
- Vegetarian Twist: Swap shrimp with hearty vegetables like mushrooms or zucchini for a delicious meat-free version.
- Grain Swap: For a different texture and taste, try using quinoa instead of rice.
How to Make Baked Shrimp and Rice Casserole
Step 1: Precook the Rice
Melt butter in a saucepan and coat the brown rice, letting it toast lightly for enhanced flavor. Add dill, parsley, and season with salt and pepper. Stir in water and wine, letting the rice simmer and absorb the liquid’s warmth.
Step 2: Prepare the Sauce
While your rice cooks, create a creamy dill-infused sauce. Begin by making a roux, then whisk in heated milk to achieve a smooth Bechamel. Sauté shallots and onions, then mix with wine and fold into the sauce with fresh herbs and lemon juice.
Step 3: Assemble and Bake
Combine the par-cooked rice with the sauce, nestling the shrimp evenly throughout. Top with Parmesan cheese, and bake until golden perfection is reached. Your kitchen will smell divine!
Pro Tips for Making Baked Shrimp and Rice Casserole
- Perfect Rice Texture: Ensure your rice is partially cooked before it hits the oven so it absorbs the lovely sauce without turning mushy.
- Flavor-Balancing: Add lemon juice to balance the richness of the sauce and bring a tangy brightness to the dish.
- Even Shrimp Cooking: Nestle shrimp carefully to ensure even cooking and keep their juicy tenderness intact.
- Broil for Extra Crunch: A quick broil at the end creates a beautifully browned cheese crust.
How to Serve Baked Shrimp and Rice Casserole
Garnishes
Top with a sprinkle of freshly sliced green onions for a pop of color and a touch of mild, refreshing flavor that complements the hearty casserole perfectly.
Side Dishes
This casserole pairs beautifully with a simple green salad or buttery garlic bread, both adding lovely textures and flavors to your meal.
Creative Ways to Present
For a wow factor, serve the casserole in individual ramekins for an elegant touch that feels special. This presentation is just perfect for dinner parties or festive occasions.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors meld beautifully over time, making it even more delicious!
Freezing
If you plan to freeze, portion the casserole into individual servings for easy future meals. Thaw in the fridge overnight before reheating to enjoy consistent, delicious results.
Reheating
For best results, reheat leftovers in a low oven, at about 300°F (150°C), until heated through. Be sure to cover with foil to keep the casserole moist and delightful.
FAQs
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Can I use frozen shrimp?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before using to prevent excess moisture in the casserole.
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Is there a wine-free version?
Yes, you can replace the wine with additional broth or water without sacrificing too much of the dish’s flavor.
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What other cheese can be used?
Feel free to experiment with Gruyere or a mild Cheddar for a different cheese profile that pairs nicely with the creamy base.
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Can I prepare this dish ahead of time?
Yes! Assemble the dish without baking, then cover and refrigerate. When ready to serve, bring to room temperature and bake as directed.
Final Thoughts
If you’re ready to impress yourself and others with an effortless yet indulgent meal, give this Baked Shrimp and Rice Casserole a try. It’s the kind of dish that brings smiles and warms the heart with every bite. So gather your ingredients, invite over your favorite people, and let the magic begin in your kitchen!
Print
Baked Shrimp and Rice Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Baked Shrimp and Rice Casserole is a flavorful, comforting dish that combines tender shrimp, seasoned brown rice, and a creamy dill sauce. It’s naturally gluten-free, making it suitable for those with gluten sensitivities, and offers a rich, savory profile with a hint of lemon and herbs. Ideal for a wholesome dinner, it bakes to perfection with a golden crust and succulent seafood on top.
Ingredients
Rice
- 2 tbsp butter
- 3 cups (510g) brown 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 extra butter for greasing
- 3 tbsp gluten-free all-purpose flour blend
- 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
- Pre-cook the Rice: Melt the butter in a medium saucepan over medium-high heat. Add the rice and stir to coat with the butter. Cook for about 3 minutes, stirring often, until lightly toasted. Add dill, parsley, onion powder, salt, and pepper. Stir in water and wine. Cover and cook for about 30 minutes, or until three-quarters of the package time. Remove from heat, lift the lid, and let the rice rest while preparing the sauce.
- Preheat the Oven: Set your oven to 375°F (191°C). Lightly butter a 3 to 4-quart (2.8 to 3.8 L) baking dish. Place on a baking sheet to catch drips.
- Make the White Sauce (Bechamel): Warm the milk in a small saucepan until just below simmering, stirring occasionally. In a large skillet, melt 3 tbsp butter and whisk in flour to form a roux. Cook until pale golden. Gradually add warm milk, whisking continuously until thickened. Season with salt and pepper and keep warm.
- Prepare the Shrimp Garnish: In a separate saucepan, melt remaining 2 tbsp butter, sauté shallots and onions until tender, about 2 minutes. Add wine and bring to boil, simmer for 3-5 minutes. Stir in dill, parsley, lemon juice, and chili flakes if using. Mix this mixture into the béchamel, whisk to combine.
- Assemble and Bake: Transfer the cooked rice to a large bowl, pour the sauce over, and mix well. Pour the mixture into the prepared dish. Nestle the shrimp into the rice with tails poking up. Sprinkle Parmesan cheese evenly over the top. Bake for 20-25 minutes until golden and shrimp are cooked through. Optional: Broil for 2-3 minutes for extra browning.
- Serve: Garnish with sliced green onions and serve immediately for a warm, savory meal.
Notes
- You can substitute the water with more wine or stock for a richer flavor.
- If you prefer a spicier dish, increase the chili flakes or add hot sauce to the sauce.
- Ensure to use gluten-free flour blend if you are gluten-sensitive; measure accurately for best consistency.
- The shrimp are nested into the casserole after baking; you can also cook them separately and add on top just before serving for extra freshness.
Nutrition
- Serving Size: 1 bowl
- 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
