Yield: 4 Servings
|¾ cup||Long-grain rice|
|¼ cup||Fresh parsley, chopped|
|1||Garlic clove, minced|
|2 cups||Fresh mushrooms, sliced|
|1 cup||Celery, sliced|
|½ cup||Green onion, chopped|
|½ teaspoon||Dried dillweed|
|1 pounds||Raw unpeeled shrimp|
|3 tablespoons||All-purpose flour|
|¾ cup||Gruyre, shredded|
|2 teaspoons||Lemon rind, grated|
|¼ cup||Fresh bread crumbs|
This can be made with any combination of seafood, such as scallops, crab or lobster. Serve with green beans and endive salad.
In saucepan, bring 1-½ cups salted water to boil. Stir in rice; cover and simmer over low heat for 15-20 minutes or until tender and water is absorbed. Remove from heat; stir in egg white and 1 tb of the parsley.
Press mixture into bottom of greased 8-inch square baking dish or other shallow heat proof casserole with same volume; set aside.
Meanwhile, in nonstick skillet, melt 1 tb of the butter over medium-high heat; cook garlic, mushrooms and celery, stirring, for about 5 minutes or just until vegetables start to brown. Stir in onions, dill and ¼ ts each of the salt and pepper; cook over high heat for about 2 minutes or until lightly browned. transfer to large bowl.
Whip out skillet; pour in 2 cups water and bring to simmer. Cook shrimp for about 1 minute or just until pink. Reserve 1 cup of liquid, rinse shrimp under cold running water. Shell and devein shrimp; arrange over rice in baking dish.
In heavy saucepan, melt remaining butter over medium heat; stir in flour.
Cook, stirring, for about 2 minutes, without browning; gradually whisk in reserved liquid and milk. Cook, stirring, for about 20 minutes or until thickened. Remove from heat; stir in ½ cup of the cheese, lemon rind and remaining salt and pepper until cheese is melted. Stir into vegetable mixture along with remaining parsley; pour over shrimp in baking dish.
[Can be prepared to this point, covered and refrigerated for up to 1 day.
Let stand at room temperature for 30 minutes before baking.] In small bowl, stir together remaining cheese and bread crumbs. Sprinkle evenly over casserole. Bake in 325F 160C oven for 40-50 minutes or until heated through. Broil for about 2 minutes or until top is golden. Let stand for 15 minutes.
4 servings for $17.01CDN [Nov 95] Per Serving: about 480 calories, 32 g protein, 19 g fat, 43 g carbohydrate, excellent source calcium, good source iron Tip: For added colour, substitute ¼ cup wild rice for long-grain rice.
cook wild rice for 30 minutes before adding long-grain rice. Source: Canadian Living magazine, Nov 95 Presented in article "Hearty & Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@...
Posted to MM-Recipes Digest V3 #342 From: "Paul A Meadows" <PA_Meadows@...> Date: Sat, 14 Dec 96 21:52:40 UT