Description
This baked shrimp and rice casserole is a comforting gluten-free main dish featuring brown rice cooked with fresh herbs and a creamy dill sauce enriched with white wine and Parmesan cheese. Tender shrimp nestle in the fragrant rice, baked to golden perfection, making it an ideal dinner option that balances wholesome ingredients and rich flavors.
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) plus 3 tbsp if using gluten-free flour blend
- 5 tbsp (71g) butter, divided, plus butter for pan greasing
- 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 butter in a medium saucepan over medium-high heat. Add brown rice and stir to coat with butter. Cook for about 3 minutes, stirring frequently, to lightly toast rice. Add minced dill, parsley, onion powder, salt, and black pepper. Pour in water and white wine, cover, and cook for about 30 minutes or three-quarters of the rice's recommended cooking time. Remove from heat and let rice rest uncovered while preparing the rest.
- Prepare for Baking: Preheat oven to 375°F (191°C). Lightly butter a 3 to 4-quart baking dish or equivalent size pan. Place the dish on a baking sheet to catch drips during baking.
- Heat Milk: Warm milk in a small saucepan over medium heat until just below simmering, stirring often to prevent scorching. Keep warm for sauce preparation.
- Make Bechamel Sauce: In a large skillet, melt 3 tablespoons butter over medium heat. Whisk in gluten-free flour blend until smooth paste (roux) forms; cook until pale gold. Slowly add the hot milk, whisking vigorously until sauce thickens and is smooth. Season with salt and pepper. Reduce heat to low and keep warm, whisking frequently.
- Sauté Aromatics and Combine Sauce: In a saucepan, melt remaining 2 tablespoons butter. Sauté shallots and red onion for about 2 minutes until wilted. Add dry white wine and boil for 3 to 5 minutes until slightly reduced. Stir in dill, parsley, lemon juice, and optional chili flakes. Combine this mixture with bechamel sauce, whisking until smooth. Adjust seasoning to taste and set aside.
- Assemble Casserole: Transfer par-cooked rice to a large mixing bowl, pour the prepared sauce over it, and stir to combine. Transfer the mixture to the buttered baking dish. Nestle the raw shrimp into the rice so their tails protrude above the surface. Sprinkle the grated Parmesan evenly over the top.
- Bake: Place the casserole in the preheated oven and bake for 25 minutes until the top is golden and shrimp are cooked through. Optionally, broil for a few minutes to brown the top further, watching carefully to avoid burning.
- Serve: Scoop portions onto plates or bowls, garnish with sliced green onions, and serve immediately.
Notes
- To make the recipe gluten-free, use a gluten-free flour blend measured by weight (120 grams per cup) for best accuracy in the sauce.
- Distilled alcohols such as dry white wine or vermouth used in this recipe are generally gluten-free; however, individuals with high sensitivity should ensure their wine is from stainless steel-aged sources.
- Use a digital kitchen scale for precise measurement of ingredients, especially flour blends, to guarantee baking success.
- All ingredients should be verified as gluten-free, since formulations may change over time.
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
