Shrimp Casserole 4 Servings Ingredients 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 Instructions 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.
Downlaod | Download 01 | Download 02 | | 
