Description
This baked shrimp and rice casserole is a comforting, flavorful dish combining perfectly cooked brown rice with succulent shrimp in a creamy, herb-infused white sauce. The dish is enhanced with fresh herbs, a touch of white wine, and a golden Parmesan crust, making it an ideal meal for gatherings or a hearty family dinner.
Ingredients
Scale
Rice and Seasoning
- 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 water
White Sauce
- 1 1/2 cups (340g) milk (+ 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)
Shrimp and Topping
- 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 2 tablespoons of butter in a medium saucepan over medium-high heat. Add the brown rice and stir to coat it with the butter, toasting it lightly for about 3 minutes while stirring frequently. Add minced dill, parsley, onion powder, salt, and pepper. Pour in 5 cups of water and 1 cup of white wine (or dry vermouth or water). Cover and cook for approximately 30 minutes, stopping when the rice is about three-quarters done according to package instructions. Remove from heat, uncover, and let it rest while you prepare the sauce.
- Preheat Oven: Preheat your oven to 375°F (191°C). Lightly butter a 3-4 quart (2.8-3.8 L) baking dish and place it on a baking sheet to catch potential drips.
- Make the White Sauce: Warm 1 1/2 cups milk in a small saucepan over medium heat until just below simmering, stirring frequently. Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Whisk in 3 tablespoons flour to create a roux and cook until it turns pale gold. Gradually add the warmed milk, whisking constantly until the sauce thickens. Season with salt and pepper and keep the sauce warm.
- Prepare Shrimp and Flavored Mixture: In a separate saucepan, melt the remaining 2 tablespoons butter and sauté the shallots and red onions for about 2 minutes until softened. Pour in 3/4 cup dry white wine (or dry vermouth/dry sherry) and bring to a boil, reducing the liquid for 3-5 minutes until slightly thickened. Remove from heat, then stir in minced dill, parsley, lemon juice, and chili flakes if using. Incorporate this mixture into the white sauce and whisk until smooth.
- Assemble the Casserole: In a large bowl, combine the pre-cooked rice with the creamy shrimp sauce. Transfer this mixture to the prepared baking dish. Nestle the raw shrimp into the rice mixture with tails sticking out. Evenly sprinkle 1/4 cup of grated Parmesan cheese on top.
- Bake the Dish: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the shrimp turn opaque and the top is golden brown. For extra browning on top, you may broil the casserole for a few minutes—watch carefully to prevent burning.
- Serve: Garnish the casserole with sliced green onions and serve immediately to enjoy the best flavor and texture.
Notes
- Using brown rice adds nuttiness and a chewier texture compared to white rice.
- Adjust chili flakes according to your spice preference or omit for a milder dish.
- If using a gluten-free flour blend, add 3 extra tablespoons of milk to maintain sauce consistency.
- Broil cautiously at the end to avoid burning the cheese topping.
- This dish can be made ahead up to step 5 and refrigerated; bake just before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Casserole
- Method: Baking
- Cuisine: American
