If you’re craving something comforting and delightfully savory, this Baked Shrimp and Rice Casserole is exactly what you need. Think of tender shrimp nestled into fluffy rice, all enveloped in a creamy dill sauce – this dish has it all. Plus, it’s gluten-free, making it a wonderful option for everyone at the table.
Why You’ll Love This Recipe
- All-in-One Dish: Enjoy a complete meal that pairs protein, grains, and sauce in one dish.
- Comfort Food with Flavor: The dill cream sauce adds a unique zing that elevates this comforting classic.
- Easy to Adapt: Perfect for those with gluten sensitivities, making it inclusive and versatile.
- Quick Clean-Up: Fewer pots and pans means less time at the sink post-feast.
Ingredients You’ll Need
This Baked Shrimp and Rice Casserole is as much about the quality of ingredients as it is about preparation. Simple, fresh ingredients bring bold flavors and make this dish pop.
- Brown Rice: A hearty base that adds texture and nuttiness.
- Butter: Helps to toast the rice and adds richness to the sauce.
- Dill and Parsley: Fresh herbs that infuse the dish with fragrance.
- Shrimp: Provides a succulent, juicy element that’s hard to resist.
- Gluten-Free Flour Blend: Works seamlessly to create a smooth, thick sauce.
- Dry White Wine: Adds depth and complexity to the cream sauce.
- Parmesan Cheese: Finishes the dish with a savory crust.
Variations
Customize your Baked Shrimp and Rice Casserole to suit your tastes or dietary needs. Here are some easy tweaks to make it your own.
- Vegetarian Option: Swap shrimp for thick slices of portobello mushrooms for a veggie delight.
- Spicy Kick: Add extra chili flakes for a bold, spicy punch that heats things up.
- Extra Creamy: Stir in some cream cheese or mascarpone for an indulgently creamy texture.
How to Make Baked Shrimp and Rice Casserole
Step 1: Pre-cook the Rice
Melt butter in a saucepan and toast the brown rice. Infuse it with dill, parsley, onion powder, and a good pinch of salt and pepper. Add water and wine, then simmer until it’s nearly done – this will allow the rice to soak up even more delicious flavors in the oven.
Step 2: Prepare the Sauce
While your rice cooks, make the creamy sauce. Create a roux with butter and flour, thickening your milk into a velvety Bechamel. Add sautéed shallots, onions, and wine, and whisk everything together for a beautifully smooth sauce laced with herbs and lemon.
Step 3: Assemble and Bake
Mix the par-cooked rice with the sauce, then spread it into a buttered dish. Nestle shrimp within, sprinkle on Parmesan, and bake until the top is golden and the shrimp are perfectly pink.
Pro Tips for Making Baked Shrimp and Rice Casserole
- Achieve the Perfect Roux: Cook the roux just until it’s pale gold for that ideal creamy base.
- Wine Wonders: Choose a dry white wine to add a rich depth without overpowering the delicate shrimp flavors.
- Shrimp Placement Matters: Arrange shrimp with the tails sticking up to ensure even cooking.
- Broil for Crispiness: A quick broil at the end gives your casserole a golden, crispy top.
How to Serve Baked Shrimp and Rice Casserole
Garnishes
Finish your casserole with a sprinkle of fresh green onions for a pop of color and a burst of freshness. A dash of grated lemon zest can also brighten up the entire dish.
Side Dishes
This casserole pairs beautifully with a crisp green salad with citrus vinaigrette or a side of steamed asparagus. These fresh flavors complement the creamy richness of the dish.
Creative Ways to Present
Consider serving this casserole in individual ramekins for a charming touch, or in a rustic cast-iron skillet for a family-style presentation that wows from oven to table.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully over time, making leftovers a welcome treat.
Freezing
To freeze, allow the casserole to cool completely, then wrap it tightly in foil and plastic wrap. It can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
Reheating
Reheat in the oven at 350°F (175°C) until warmed through. Cover with foil to prevent it from drying out, and add a dash of broth if it seems dry.
FAQs
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Can I use a different type of rice?
Brown rice is recommended for its hearty texture, but you can use other varieties. Adjust cooking time as necessary for different rice types.
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What if I don’t have dry white wine?
You can replace wine with chicken broth or more water, although it may slightly alter the taste complexity.
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Is it possible to make this dish vegetarian?
Yes! Swap the shrimp with your favorite vegetables like mushrooms and zucchini for a veggie version.
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How do I prevent the casserole from drying out?
Be sure to cover the dish with foil during reheating and consider adding a splash of broth if it looks too dry.
Final Thoughts
I hope you fall in love with this Baked Shrimp and Rice Casserole as much as I have. Its savory, warming flavor is perfect for cozy dinners, whether you’re serving family or entertaining friends. Give it a try, and let it bring some comfort to your table.
Print
Baked Shrimp and Rice Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Description
Enjoy a flavorful and comforting Baked Shrimp and Rice Casserole that is gluten-free and packed with aromatic herbs, tender shrimp, and a rich dill cream sauce. Perfect for a satisfying family dinner or special occasion, this dish combines perfectly pre-cooked rice with a luscious sauce topped with Parmesan and green onions for an irresistible crust.
Ingredients
Rice
- 2 tbsp butter
- 3 cups (510g) brown 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) dry 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 extra for 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
Garnish
- Sliced green onions
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, until lightly toasted. Stir in the dill, parsley, onion powder, salt, and pepper. Pour in the water and wine. Cover and simmer for about 30 minutes or until the rice is three-quarters cooked. Remove from heat, uncover, and let rest while preparing the sauce.
- Preheat oven: Set your oven to 375°F (191°C). Lightly butter a 3 to 4-quart baking dish (like a 9-inch round). Place on a baking sheet to catch drips.
- Make the White Sauce: Heat the milk in a small saucepan over medium until just below simmering, stirring often. In a large skillet, melt 3 tbsp of butter over medium heat. Whisk in the flour until smooth, cook until pale gold. Gradually add the warm milk, whisking constantly until thickened. Season with salt and pepper, keep warm.
- Cook the Aromatics: Melt remaining 2 tbsp of butter in another pan, sauté shallots and onions until wilted (~2 minutes). Add wine, boil, and reduce slightly (~3-5 minutes). Stir in dill, parsley, lemon juice, and chili flakes if using. Mix this into the béchamel sauce and whisk smooth.
- Assemble the Casserole: Transfer the cooked rice to a large bowl. Pour the sauce over the rice, stir to combine. Pour into the prepared baking dish. Nestle shrimp into the rice, leaving tails visible, and sprinkle Parmesan on top.
- Bake: Place in the oven for 20–25 minutes, until shrimp are cooked through and top is golden. For extra browning, broil for 1–2 minutes carefully.
- Serve: Garnish with sliced green onions and serve immediately for a warm, flavorful dish.
Notes
- You can substitute gluten-free flour blends in place of all-purpose flour to make the dish gluten-free. Adjust the weight as recommended, about 120g per cup of your flour blend.
- To ensure wine is gluten-free, choose distilled wine or check for brands made without gluten-containing additives.
- This recipe works well with large or medium-sized shrimp; adjust cooking time slightly for smaller varieties.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently.
Nutrition
- Serving Size: 1 bowl
- 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
