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
Units
Scale
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
