Description
This hearty Baked Shrimp and Rice Casserole is a flavorful gluten-free main course featuring brown rice infused with dill and parsley, nestled with succulent shrimp in a creamy dill cream sauce. Perfectly baked to a golden finish, this dish balances savory, fresh herbs, and a subtle kick of lemon and optional chili flakes for a delightful dinner option.
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 to coat with the butter. Cook for about 3 minutes, stirring often, to lightly toast the rice. Add the minced dill, minced parsley, onion powder, salt, and black pepper. Stir in the water and wine. Cover and cook for about 30 minutes or for 3/4 of the recommended cooking time on the rice packaging. Remove from heat, uncover, and let the rice rest while preparing the rest of the dish.
- Preheat Oven and Prepare 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 individual ramekins. Place the baking dish on a baking sheet to catch any drips during baking.
- Heat Milk for Sauce: While the rice is cooking, warm the milk in a small saucepan over medium heat until just below a simmer. Stir frequently to prevent scorching. Once small bubbles appear around the edges and steam rises, keep warm on low heat.
- Make the Roux: In a large skillet, melt 3 tbsp of butter over medium heat. Stir in the gluten-free flour blend and whisk continuously until smooth, forming a roux. Cook until it turns pale gold. Slowly pour the hot milk into the roux, whisking vigorously until the mixture thickens and is smooth. Season with salt and pepper, reduce heat to low, and keep warm, whisking occasionally.
- Sauté Aromatics and Combine Sauce: In a separate saucepan, melt the remaining 2 tbsp butter. Add the finely minced shallots and red onion and sauté until wilted, about 2 minutes. Stir in the white wine and bring to a boil, cooking for 3 to 5 minutes until slightly reduced. Add minced dill, parsley, lemon juice, and optional dried red chili flakes. Stir this mixture into the Bechamel sauce, whisking until smooth. Adjust seasoning to taste and set aside.
- Assemble and Bake the Casserole: Transfer the par-cooked rice to a large mixing bowl. Pour the prepared sauce over the rice and stir gently to combine. Transfer the mixture to the buttered baking dish. Nestle the raw shrimp evenly into the rice mixture with the tail ends poking above the surface. Sprinkle the grated Parmesan cheese evenly on top.
- Bake: Bake in the preheated oven for 20 to 25 minutes until the shrimp are cooked through and the top is golden brown. Optionally, place under the broiler for a few minutes to brown the top further, watching carefully to prevent burning.
- Serve: Scoop portions onto plates or bowls, garnish with sliced green onions, and serve immediately for the best flavor and texture.
Notes
- You can easily make this recipe gluten-free by using a gluten-free all-purpose flour blend measured as instructed for accuracy.
- Distilled alcohols like wine are generally considered gluten-free, but sensitive individuals should use wines aged only in stainless steel containers to avoid gluten contamination.
- A digital kitchen scale is recommended for the most accurate measurement of ingredients, especially important in baking.
- All ingredients are gluten-free as specified, but always check packaging to ensure no recipe or product changes compromise gluten-free status.
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
