Description
This Baked Shrimp and Rice Casserole is a comforting gluten-free dish featuring tender shrimp nestled in a creamy dill-infused rice with a rich white sauce and a golden Parmesan topping. Perfect for a cozy dinner, it combines aromatic herbs, white wine, and a smooth bechamel sauce to create a flavorful seafood casserole that’s easy to prepare and sure to impress.
Ingredients
Scale
Rice
- 2 tbsp butter
- 3 cups (510g) brown rice (Not white 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 butter for the pan
- 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 (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 brown rice and stir to coat with the butter. Cook for about 3 minutes, stirring often, to lightly toast the rice. Add the minced dill, parsley, onion powder, salt, and black pepper. Stir in the water and white wine. Cover and cook for about 30 minutes or for three-quarters of the recommended time on the rice packaging. Remove from heat, uncover, and let the rice rest while preparing the sauce.
- Preheat Oven and Prepare Dish: Preheat the oven to 375°F (191°C). Lightly butter a 3 to 4 quart (2.8 to 3.8 L) baking dish or a 9x3-inch (23x8 cm) round baking pan placed on a baking sheet to catch drips.
- Heat Milk: In a small saucepan, heat the milk over medium heat until just below simmering with bubbles forming at the edges and steam rising. Stir frequently to prevent scorching and keep warm.
- Make Roux and Bechamel: In a large skillet, melt 3 tbsp of butter over medium heat. Stir in the gluten-free flour blend and whisk until a smooth paste (roux) forms. Cook until it turns pale gold. Slowly whisk in the hot milk until the sauce thickens and is smooth. Season with salt and pepper, reduce heat to low, and keep warm, whisking frequently.
- Sauté Aromatics and Prepare Sauce: In a separate saucepan, melt the remaining 2 tbsp butter and sauté the shallots and red onions until wilted, about 2 minutes. Add the dry white wine and bring to a boil, cooking for 3 to 5 minutes until reduced and flavors concentrated. Stir in the dill, parsley, lemon juice, and optional dried red chili flakes. Combine this mixture with the warm bechamel sauce and whisk until smooth. Adjust seasoning to taste and set aside.
- Assemble the Casserole: Transfer the partially cooked rice to a large mixing bowl. Pour the creamy dill sauce over the rice and mix well. Transfer the mixture to the buttered baking dish. Nestle the raw shrimp into the rice with the tail ends sticking out above the surface. Evenly sprinkle grated Parmesan cheese on top.
- Bake: Place the casserole in the preheated oven and bake for 25 minutes until the top is golden brown and the shrimp are fully cooked. Optionally, broil the top for a few minutes to enhance browning, watching carefully to prevent burning.
- Serve: Scoop servings onto plates or into bowls, garnish with sliced green onions, and serve immediately for a warm, flavorful meal.
Notes
- You can make this recipe gluten-free by using a gluten-free all-purpose flour blend measured by weight (120 grams per cup recommended).
- Distilled alcohols like white wine and sherry are generally gluten-free, but very sensitive individuals should ensure wines are aged in stainless steel containers to avoid gluten contamination.
- Using a digital kitchen scale for measuring ingredients, especially flour, ensures the best and most consistent results.
- Butter the baking dish well to prevent sticking and add richness to the casserole crust.
- For a spicy variation, include the dried red chili flakes as suggested; omit for a milder dish.
- Check all ingredient labels to confirm gluten-free status as brands can change formulations.
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
