Description
This Baked Shrimp and Rice Casserole is a flavorful gluten-free dish combining tender rice, succulent shrimp, and a creamy dill-flavored sauce. Baked to perfection with a golden topping, it’s a comforting yet elegant meal perfect for those who enjoy rich textures and fresh herb notes.
Ingredients
Units
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 cups 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 rice and stir to coat with the butter. Cook for about 3 minutes, stirring often, to lightly toast the rice. Add the dill, parsley, onion powder, salt, and pepper. Stir in the water and wine. Cover and cook about 30 minutes or for three-quarters of the package’s recommended time. Remove from heat, discard the lid, and let the rice rest while you prepare the sauce.
- Preheat oven: Set your oven to 375°F (191°C). Lightly butter a 3-4 quart (2.8–3.8 L) baking dish or similar. Place on a baking sheet to catch drips.
- Prepare the Sauce: Heat the milk in a small saucepan over medium heat until just below a simmer, stirring often. Keep warm. In a large skillet, melt 3 tbsp of butter over medium heat. Whisk in the flour until smooth and cook until pale gold. Gradually whisk in the warm milk until smooth and thickened. Season with salt and pepper, and keep warm. In another pan, melt remaining 2 tbsp butter, sauté shallots and onions until wilted (~2 mins). Add wine, boil for 3-5 mins until slightly reduced. Stir in dill, parsley, lemon juice, and optional chili flakes. Mix with the béchamel and set aside.
- Assemble and Bake: Combine the cooked rice with the sauce, then transfer to the prepared baking dish. Nestle the shrimp into the rice, tails up. Sprinkle Parmesan cheese evenly on top. Bake for 20-25 minutes until the top is golden and shrimp are cooked through. Optionally, broil for a few minutes for extra browning.
- Serve: Garnish with sliced green onions and serve immediately.
Notes
- Use gluten-free flour blends as suggested to ensure the dish remains gluten-free.
- If sensitive to wine, substitute with additional water or broth.
- For added flavor, sprinkle a little extra dill and parsley before serving.
- Check shrimp for doneness; they should be opaque and firm.
- This dish pairs well with a fresh green salad or steamed vegetables.
Nutrition
- Serving Size: 1 plate
- Calories: 416 kcal
- Sugar: 5g
- Sodium: 392mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 45mg
