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1-Pot: Shrimp Casserole

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      Title: 1-POT: SHRIMP CASSEROLE
 Categories: Fish*shell, Casseroles
      Yield: 4 Servings
 
    3/4 c  Long-grain rice
      1    Egg white
    1/4 c  Fresh parsley, chopped
      3 tb Butter
      1    Garlic clove, minced
      2 c  Fresh mushrooms, sliced
      1 c  Celery, sliced
    1/2 c  Green onion, chopped
    1/2 ts Dried dillweed
    1/2 ts Salt
    1/2 ts Pepper
      1 lb Raw unpeeled shrimp
      3 tb All-purpose flour
  1 1/2 c  Milk
    3/4 c  Gruyre, shredded
      2 ts Lemon rind, grated
    1/4 c  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 1-1/2 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 1/4 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 1/2
  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 1/4 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@msn.com
 
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