Description

This comforting Baked Shrimp and Rice Casserole is a delightful blend of buttery brown rice, tender shrimp, and a creamy white wine sauce infused with fresh herbs and a hint of spice. Perfect for a family dinner, this dish combines the nuttiness of toasted brown rice with a rich bechamel and succulent shrimp, baked to golden perfection and topped with Parmesan cheese and green onions for an irresistible finish.

Ingredients

Scale

Rice and Seasoning

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 water

White Sauce

1 1/2 cups (340g) milk (+ 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

Shrimp Mixture

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

Finishing

1/4 cup (25g) grated Parmesan cheese
Sliced green onions, for garnishing

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Instructions

Pre-cook the Rice: Melt 2 tablespoons of butter in a medium saucepan over medium-high heat. Add the brown rice and stir continuously to coat with butter, cooking for about 3 minutes to lightly toast it. Stir in minced dill, parsley, onion powder, kosher salt, and black pepper. Pour in the water and wine, then cover the pot and cook for approximately 30 minutes, stopping when the rice is about three-quarters cooked. Remove from heat, uncover, and let it rest while preparing the sauce.
Preheat Oven and Prepare Dish: Set your oven to 375°F (191°C). Lightly butter a 3-4 quart (2.8-3.8 L) baking dish or similar ovenproof dish and place it on a baking sheet to catch any drips during baking.
Make the White Sauce: Warm the milk in a small saucepan over medium heat until just below simmering, stirring frequently to prevent skin formation. Meanwhile, melt 3 tablespoons of butter in a large skillet over medium heat. Whisk in the flour to create a roux and cook until it turns pale gold. Gradually add the warm milk while whisking constantly until the sauce thickens and becomes smooth. Season with salt and pepper to taste and keep warm on low heat.
Prepare Shrimp and Flavored Mixture: In a separate saucepan, melt the remaining 2 tablespoons of butter. Add the finely minced shallots and red onions and sauté for about 2 minutes until softened. Pour in the dry white wine, bring to a boil, and allow it to reduce slightly for 3-5 minutes. Remove from heat and stir in minced dill, parsley, lemon juice, and optional dried red chili flakes. Combine this mixture into the warm bechamel sauce and whisk until smooth and evenly incorporated.
Assemble the Casserole: In a large bowl, gently mix the par-cooked brown rice with the creamy shrimp sauce. Transfer the mixture into the prepared baking dish. Nestle the raw shrimp into the rice mixture evenly, leaving the tails sticking out for presentation. Sprinkle the grated Parmesan cheese evenly over the top of the casserole.
Bake the Dish: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the shrimp are opaque and fully cooked, and the top is golden brown. For an extra browned and crispy top, switch the oven to broil for a few minutes, watching carefully to avoid burning.
Serve: Remove from oven, garnish the casserole with sliced green onions, and serve immediately to enjoy the best flavors and texture.

Notes

If using a gluten-free flour blend, add an extra 3 tablespoons of milk to the white sauce to maintain the right consistency.
Brown rice takes longer to cook than white rice but offers a nuttier flavor and more fiber.
To make the casserole spicier, increase the amount of dried red chili flakes according to preference.
This dish can be prepared ahead by combining all ingredients except the shrimp, then adding shrimp and baking just before serving.
Use a baking dish large enough to hold the ingredients comfortably to ensure even cooking.
For a dairy-free version, substitute butter with olive oil and milk with a plant-based milk alternative.