Recipe - 1-Pot Shrimp Casserole

Three fourths cup Longgrain rice
1 Egg white
One fourth cup Fresh parsley, chopped
3 tablespoon Butter
1 Garlic clove, minced
2 cup Fresh mushrooms, cut or sliced up
1 cup Celery, cut or sliced up
One half cup Green onion, chopped
One half teaspoon Dried dillweed
One half teaspoon Salt
One half teaspoon Pepper
1 pound Raw unpeeled shrimp
3 tablespoon Allpurpose flour
1 One half cup Milk
Three fourths cup GruyŠre, shredded
2 teaspoon Lemon rind, grated
One fourth cup Fresh bread crumbs

This can be made with any combination of seafood, such as scallops, crab or
lobster. Serve with green beans and endive salad.

In saucepan, bring 1One half cups salted water to boil. Stir in rice; cover and
simmer over low heat for 1520 minutes or until tender and water is
absorbed. Remove from heat; stir in egg white and 1 tablespoon of the parsley.
Press mixture into bottom of greased 8inch square baking dish or other
shallow heat proof casserole with same volume; set aside.

Meanwhile, in nonstick skillet, melt 1 tablespoon of the butter over mediumhigh
heat; cook garlic, mushrooms and celery, stirring, for about 5 minutes or
just until vegetables start to brown. Stir in onions, dill and One fourth teaspoon each
of the salt and pepper; cook over high heat for about 2 minutes or until
lightly browned. transfer to large bowl.

Whip out skillet; pour in 2 cups water and bring to simmer. Cook shrimp for
about 1 minute or just until pink. Reserve 1 cup of liquid, rinse shrimp
under cold running water. Shell and devein shrimp; arrange over rice in
baking dish.

In heavy saucepan, melt remaining butter over medium heat; stir in flour.
Cook, stirring, for about 2 minutes, without browning; gradually whisk in
reserved liquid and milk. Cook, stirring, for about 20 minutes or until
thickened. Remove from heat; stir in One half cup of the cheese, lemon rind and
remaining salt and pepper until cheese is melted. Stir into vegetable
mixture along with remaining parsley; pour over shrimp in baking dish.

[Can be prepared to this point, covered and refrigerated for up to 1 day.
Let stand at room temperature for 30 minutes before baking.]

In small bowl, stir together remaining cheese and bread crumbs. Sprinkle
evenly over casserole. Bake in 325F 160C oven for 4050 minutes or until
heated through. Broil for about 2 minutes or until top is golden. Let stand
for 15 minutes.

4 servings for $17.01CDN [Nov 95]

Per Serving: about 480 calories, 32 g protein, 19 g fat, 43 g carbohydrate,
excellent source calcium, good source iron

Tip: For added colour, substitute One fourth cup wild rice for longgrain rice.
cook wild rice for 30 minutes before adding longgrain rice. Source:
Canadian Living magazine, Nov 95 Presented in article "Hearty & Healthy:
Casseroles See The Light" Recipe by Canadian Living Test Kitchen

[=PAM=] PA_Meadows@msn.com
Posted to MMRecipes Digest V3 #342

From: "Paul A Meadows" PA_Meadows@msn.com

Date: Sat, 14 Dec 96 21:52:40 UT