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
Units
Scale
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
