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This comforting Shrimp Casserole is the ultimate weeknight comfort food, combining tender cooked rice with succulent shrimp in a rich, creamy sauce infused with garlic, mushrooms, and fresh herbs. The dish is crowned with a generous layer of melted Gruyère cheese and toasted fresh bread crumbs, creating a delightful contrast between the soft interior and the crunchy, golden crust. It’s an elegant yet simple meal that feels special enough for guests but easy enough for a busy Tuesday night. Serve it alongside a crisp green salad for a complete, satisfying dinner that everyone will love.
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Pot: Shrimp Casserole
Description
This comforting Shrimp Casserole is the ultimate weeknight comfort food, combining tender cooked rice with succulent shrimp in a rich, creamy sauce infused with garlic, mushrooms, and fresh herbs. The dish is crowned with a generous layer of melted Gruyère cheese and toasted fresh bread crumbs, creating a delightful contrast between the soft interior and the crunchy, golden crust. It’s an elegant yet simple meal that feels special enough for guests but easy enough for a busy Tuesday night. Serve it alongside a crisp green salad for a complete, satisfying dinner that everyone will love.Ingredients
Directions
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Preheat oven to 375°F (190°C). Grease an 8-inch square baking dish.
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In a saucepan, bring 1-1/2 cups of salted water to a boil. Stir in the rice, cover, and simmer over low heat for 15-20 minutes, or until tender and water is absorbed.
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Remove rice from heat. Stir in the egg white and 1 tablespoon of the chopped parsley. Press the mixture evenly into the bottom of the prepared baking dish and set aside.
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In a nonstick skillet, melt 1 tablespoon of butter over medium-high heat. Add the minced garlic, sliced mushrooms, and celery. Stir and cook for about 5 minutes, or until the vegetables begin to brown.
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Stir in the chopped green onions, dillweed, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook over high heat for about 2 minutes, or until lightly browned. Transfer the vegetable mixture to a large bowl.
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Add the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper to the skillet if needed, then pour in 2 cups of water and bring to a simmer. Add the raw shrimp and cook for about 1 minute, or just until pink. Drain shrimp and add them to the bowl with the vegetables.
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In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour to make a roux, cooking for 1 minute. Gradually whisk in the milk and bring to a simmer, stirring constantly until the sauce thickens.
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Stir the grated lemon rind and half of the Gruyère cheese into the sauce. Pour the sauce over the shrimp and vegetable mixture in the bowl, tossing gently to coat.
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Spread the shrimp and sauce mixture evenly over the rice layer in the baking dish.
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In a small bowl, toss the fresh bread crumbs with the remaining Gruyère cheese and the rest of the chopped parsley. Sprinkle this topping evenly over the casserole.
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Bake for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly. Let stand for 5 minutes before serving.
Nutrition Facts
- Amount Per Serving
- Calories 436kcal
- % Daily Value *
- Total Fat 12.2g19%
- Saturated Fat 6.7g34%
- Cholesterol 198mg66%
- Sodium 3025mg127%
- Total Carbohydrate 50g17%
- Dietary Fiber 4.5g18%
- Sugars 9.4g
- Protein 34.9g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
