Description
This Baked Shrimp and Rice Casserole is a comforting and flavorful dish combining tender shrimp with perfectly cooked brown rice and a creamy white sauce infused with fresh herbs and a hint of wine. Baked to golden perfection and topped with Parmesan cheese, it’s an elegant yet easy meal ideal for family dinners or entertaining guests.
Ingredients
Scale
Rice and Seasonings
- 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
Shrimp and Flavorings
- 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 2 tablespoons of butter in a medium saucepan over medium-high heat. Add the brown rice and stir frequently to coat the grains with butter and lightly toast them for about 3 minutes. Stir in minced dill, parsley, onion powder, salt, and pepper. Pour in 5 cups of water and 1 cup of white wine, dry vermouth, or water. Cover and cook until the rice is about three-quarters done, roughly 30 minutes. Remove from heat, uncover, and let it rest while preparing the sauce.
- Preheat Oven: Set the oven temperature 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 any drips during baking.
- Make the White Sauce: Warm 1.5 cups of milk in a small saucepan over medium heat until just below simmering, stirring often to prevent scalding. Meanwhile, melt 3 tablespoons of butter in a large skillet over medium heat. Whisk in the flour to form a roux and cook until it becomes pale gold, about 1-2 minutes. Gradually whisk the warm milk into the roux, continuing to whisk until the sauce thickens and becomes smooth. Season with salt and pepper to taste and keep warm.
- Prepare Shrimp and Flavored Mixture: In a separate saucepan, melt the remaining 2 tablespoons of butter over medium heat. Sauté the finely minced shallots and red onions for about 2 minutes until softened. Pour in 3/4 cup of dry white wine, dry vermouth, or dry sherry and bring to a boil. Let it boil for 3-5 minutes until the liquid reduces slightly. Remove from heat, then stir in the minced dill, parsley, lemon juice, and optional dried red chili flakes. Combine this mixture with the prepared white sauce and whisk until smooth.
- Assemble the Casserole: In a large bowl, combine the par-cooked brown rice with the sauce mixture, stirring gently to mix well. Transfer this mixture to the prepared baking dish. Nestle the raw shelled and deveined shrimp into the rice mixture, arranging them so the tails stick out for a decorative touch. Evenly sprinkle grated Parmesan cheese over the top.
- Bake the Dish: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the shrimp are opaque and fully cooked, and the top is golden brown. For an extra browned and crispy top, you can broil the casserole for a few minutes—watch carefully to avoid burning.
- Serve: Garnish the baked casserole with sliced green onions for a fresh and colorful finish. Serve immediately to enjoy the best flavor and texture.
Notes
- Use brown rice for a nutty flavor and better texture; white rice will not yield the same result.
- If using a gluten-free flour blend, add an additional 3 tablespoons to the milk for thickening.
- Dry white wine can be substituted with dry vermouth, dry sherry, or water if preferred.
- Sauté shallots and onions just until softened to retain mildness and sweetness.
- Adjust dried red chili flakes according to your preferred heat level or omit if desired.
- Ensure shrimp is fully cooked before serving; they should be opaque and firm.
- Leftovers can be refrigerated and gently reheated but fresh is best for texture.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
