Baked Shrimp and Rice Casserole Recipe

If you’re looking for a dish that effortlessly combines comfort, elegance, and an explosion of flavors, the Baked Shrimp and Rice Casserole might just be your new go-to meal. This gluten-free delight brings together succulent shrimp, velvety dill cream sauce, and perfectly seasoned rice for a dish that feels like a warm hug on a plate.

this Recipe

Ingredients You’ll Need

What makes this Baked Shrimp and Rice Casserole truly special is the carefully curated list of ingredients. Each component adds to the flavor tapestry, making this dish both a feast for the taste buds and a pleasure to prepare.

• Brown Rice: Not only does it add a nutty texture, but it also holds the flavors beautifully.
• Shrimp: Ensure they’re fresh and deveined for the most succulent results.
• Dill and Parsley: These herbs bring a refreshing aroma that uplifts the dish.
• Dry White Wine: It deepens the flavor and adds a sophisticated touch.

Variations

The joy of the Baked Shrimp and Rice Casserole is its adaptability. Feel free to put your spin on it to suit your taste and dietary preferences.

• Vegetarian Alternative: Replace shrimp with tofu or mushrooms for a plant-based version.
• Spicy Kick: Add more chili flakes or jalapeños to turn up the heat.

How to Make Baked Shrimp and Rice Casserole

Step 1: Pre-cook the Rice

Start by melting butter in a saucepan over medium-high heat, then add the rice to gently toast it. This not only enhances the flavor but ensures a delightful texture in the final dish. Add in your herbs and liquids, letting them simmer away into a rich backdrop for this recipe.

Step 2: Prepare the Sauce

Meanwhile, in another saucepan, transform your milk and butter into a smooth Bechamel. Incorporate the aromatic shallots and onion mixture you’ve prepared, letting the sauce thicken and intensify with every minute.

Step 3: Assemble and Bake

Mix the sauce with your pre-cooked rice, nestling shrimp throughout. This careful placement guarantees even cooking. Sprinkle with Parmesan for a golden, cheesy crust, and bake until bubbly and baked to perfection.

How to Serve Baked Shrimp and Rice Casserole

Garnishes

Top it off with thinly sliced green onions for a fresh and peppery finish. A sprinkle of additional Parmesan can add a salty kick that ties the dish together beautifully.

Side Dishes

A simple side salad of arugula and cherry tomatoes with a light vinaigrette complements the casserole wonderfully, adding a crisp contrast to the creamy rice and shrimp.

Creative Ways to Present

Consider presenting this dish in individual ramekins for a sophisticated feel or serve it in rustic stoneware for a homely, inviting appearance that enhances the dining experience.

Make Ahead and Storage

Storing Leftovers

Place any leftover Baked Shrimp and Rice Casserole in an airtight container and store it in the refrigerator for up to three days. This will keep the flavors intact and ready for reheating.

Freezing

To freeze, ensure the casserole has cooled completely. Wrap it tightly in plastic wrap followed by foil before placing it in the freezer. It will keep well for up to a month.

Reheating

Reheat in the oven at a low temperature to avoid drying out the shrimp. Adding a splash of water and covering it with foil can help retain moisture during reheating.

FAQs

Final Thoughts

There you have it—a cozy, satisfying, and elegant dish that will undoubtedly impress at your next family gathering or make for a delightful weekday meal. Give the Baked Shrimp and Rice Casserole a try, and let it become a beloved dish in your culinary repertoire.

Baked Shrimp and Rice Casserole Recipe

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• Author: Emily
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

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Description

This Baked Shrimp and Rice Casserole is a flavorful, gluten-free dish featuring tender shrimp nestled in a creamy dill sauce, combined with perfectly cooked brown rice. It’s a hearty, elegant meal ideal for family dinners or special occasions, offering a delightful balance of savory, herbaceous, and cheesy notes with a crispy topping for added texture.

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Ingredients

Units USM Scale 1x2x3x

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 water

Dill Cream 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)

• 2 lb (907g) medium or large raw shrimp, shelled and deveined
• 1/4 cup (25g) grated Parmesan cheese
• Sliced green onions, for garnishing

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Instructions

1. Pre-cook the Rice: Melt 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 to lightly toast the rice. Stir in dill, parsley, onion powder, salt, and pepper. Pour in water and wine. Cover and cook for approximately 30 minutes, or until about three-quarters of the recommended cooking time on the package. Remove from heat, take off the lid, and let it rest while preparing the sauce.
2. Preheat Oven: Set the oven to 375°F (191°C). Lightly butter a 3-4 quart (2.8-3.8 L) baking dish or similar ovenproof dish. Place on a baking sheet to catch drips.
3. Make the White Sauce: Warm the milk in a small saucepan over medium heat until just below simmering, stirring frequently. Meanwhile, melt 3 tbsp of butter in a large skillet over medium heat. Whisk in flour to create a roux and cook until pale gold. Slowly add the warm milk, whisking constantly until the sauce thickens. Season with salt and pepper, keep warm.
4. Prepare Shrimp and Flavoured Mixture: Melt the remaining 2 tbsp butter in a separate saucepan. Sauté shallots and onions for 2 minutes. Pour in wine, boil for 3-5 minutes until slightly reduced. Remove from heat, stir in dill, parsley, lemon juice, and chili flakes if using. Mix this into the Bechamel sauce and whisk until smooth.
5. Assemble the Casserole: Combine the par-cooked rice with the sauce mixture in a large bowl. Transfer to the prepared baking dish. Nestle the shrimp into the rice, tails sticking out. Sprinkle Parmesan cheese evenly on top.
6. Bake the Dish: Place in the oven and bake for 20-25 minutes, until shrimp are opaque and top is golden brown. For extra browning, broil for a few minutes watching carefully.
7. Serve: Garnish with sliced green onions, serve immediately for the best flavor and texture.

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Notes

• You can substitute other gluten-free flours using the same weight per cup, such as King Arthur or Bob’s Red Mill blend. Measure carefully for consistency.
• Wine is generally considered gluten-free when distilled, but if sensitive, consider using additional water or broth as a substitute.
• For a spicier dish, increase red chili flakes or add hot sauce at serving.
• This dish is best served fresh, but leftovers can be refrigerated in an airtight container for up to 2 days, reheated gently.

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Nutrition

• Serving Size: 1/6 of casserole (about 1 cup)
• 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