Description
This Baked Shrimp and Rice Casserole is a flavorful and comforting gluten-free dish featuring brown rice toasted with herbs, shrimp nestled in a creamy dill white sauce, and topped with Parmesan cheese. Perfect for a cozy dinner, it combines tender shrimp and aromatic spices with a rich, velvety sauce baked to golden perfection.
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 well to coat with the butter. Toast the rice lightly for about 3 minutes, stirring often. Add minced dill, parsley, onion powder, salt, and pepper. Stir in water and wine. Cover and cook for about 30 minutes or three-quarters of the rice package's recommended cooking time. Remove from the heat and let it rest uncovered while preparing the sauce.
- Prepare the Oven and Baking 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 equivalent. Place the dish on a baking sheet to catch any drips during baking.
- Heat the Milk: Warm the milk in a small saucepan over medium heat until just below simmering, stirring frequently to prevent scorching. Small bubbles and steam indicate readiness. Keep warm on low heat.
- Make the Roux and Bechamel Sauce: In a large skillet, melt 3 tbsp of butter over medium heat. Stir in the gluten-free flour blend and whisk constantly until a smooth paste (roux) forms and turns pale gold. Gradually whisk in the hot milk until the sauce thickens and becomes smooth. Season with salt and pepper, reduce heat to low, and keep warm, whisking often.
- Sauté Shallots and Onions: In a separate saucepan, melt remaining 2 tbsp butter. Sauté the finely minced shallots and red onions for about 2 minutes until wilted. Add wine, bring to a boil, and reduce for 3 to 5 minutes until concentrated. Stir in dill, parsley, lemon juice, and optional chili flakes. Combine this mixture into the Bechamel sauce and whisk until smooth.
- Assemble and Bake: Transfer the par-cooked rice to a large bowl, pour the prepared sauce over it, and stir well to combine. Transfer the mixture to the buttered baking dish. Arrange raw shrimp evenly on top, leaving their tail ends exposed. Sprinkle grated Parmesan cheese evenly over the surface.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 20 to 25 minutes until shrimp are cooked through and the top is golden brown. Optionally, broil the casserole for a few minutes to brown the top further, watching carefully to avoid burning.
- Serve and Garnish: Scoop portions onto plates or bowls, garnish with sliced green onions, and serve immediately.
Notes
- You can substitute any regular all-purpose flour with gluten-free flour blend measured by weight (120 grams per cup recommended) to make this recipe gluten-free.
- Distilled alcohols and most wines are generally considered gluten-free; however, very sensitive individuals should verify wine aging methods if concerned about gluten intake.
- Weigh ingredients using a digital kitchen scale for the best accuracy, especially for baking flour blends.
- Use freshly minced herbs and quality dry white wine or vermouth for optimal flavor.
- Keep a close eye during broiling to prevent burning as the top can brown quickly.
- This recipe yields about 6 servings with an ideal serving size of one portion each.
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
