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Pot: Shrimp Casserole

Pot: Shrimp Casserole recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 436
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
  • Long-grain rice
  • Fresh parsley, chopped
  • Butter
  • Garlic, minced
  • Fresh mushrooms, sliced
  • Celery, sliced
  • Green onion, chopped
  • Dried dillweed
  • Salt
  • Pepper
  • Raw unpeeled shrimp
  • All-purpose flour
  • Milk
  • Gruyère, shredded
  • Lemon rind, grated
  • Fresh bread crumbs
Directions
  1. 1
    Preheat oven to 375°F (190°C). Grease an 8-inch square baking dish.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.
  5. 5
    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.
  6. 6
    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.
  7. 7
    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.
  8. 8
    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.
  9. 9
    Spread the shrimp and sauce mixture evenly over the rice layer in the baking dish.
  10. 10
    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.
  11. 11
    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.

Read it online: https://www.chefs-mate.com/recipe/pot-shrimp-casserole/