Description
A comforting gluten-free baked shrimp and rice casserole featuring savory herbs, a creamy dill sauce, and tender shrimp nestled in perfectly cooked brown rice. This dish combines the nutty flavor of toasted brown rice with a rich Bechamel-based dill cream sauce and juicy shrimp, baked to golden perfection. Ideal for an elegant dinner or a cozy family meal.
Ingredients
Scale
Rice
- 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 more water
Dill Cream Sauce
- 1 1/2 cup milk (340g) (+ 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
- 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
- Sliced green onions, for garnishing
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, to lightly toast the rice. Add the dill, parsley, onion powder, salt, and pepper. Stir in the water and wine. Cover and cook about 30 minutes or for 3/4 of the recommended time on the packaging. The rice will finish cooking in the oven. Remove from heat, remove the pan’s lid, and let the rice rest while you prepare the rest of the dish.
- Preheat Oven and Prepare Dish: Preheat oven to 375°F (191°C). Lightly butter a 3 to 4 quart (2.8 to 3.8 L) baking dish, individual ramekins, or au gratin dishes. Place on a baking sheet to catch any drips while baking.
- Heat Milk: While the rice is cooking, heat the milk in a small saucepan over medium heat until just below simmering, stirring often to prevent scorching. Small bubbles will form around the edges and steam will rise off the surface. Keep warm.
- Make Roux and White Sauce: In a large skillet, melt 3 tbsp of butter over medium heat. Stir in the flour and whisk until it creates a smooth paste (roux). Cook until it turns pale gold. Slowly pour the hot milk into the roux, whisking vigorously until thickened and smooth. Season with salt and pepper, reduce heat to low, and keep warm, whisking often to prevent lumps.
- Sauté Aromatics and Combine Sauce: In a saucepan, melt the remaining 2 tbsp butter and sauté shallots and onions until wilted, about 2 minutes. Stir in the wine, bring to a boil, and cook for 3 to 5 minutes until slightly reduced. Stir in dill, parsley, and lemon juice. Combine this mixture with the Bechamel sauce, whisking until smooth. Add chili flakes if desired for a spicy note. Taste and adjust seasoning; set aside.
- Assemble and Bake Casserole: Transfer the par-cooked rice to a large mixing bowl. Pour the sauce over the rice and stir to combine. Transfer the mixture to the prepared baking dish. Nestle the shrimp into the rice, leaving the tail ends poking up above the surface. Sprinkle Parmesan cheese evenly on top.
- Bake: Place the dish in the preheated oven. Bake until the top is golden brown and shrimp are cooked through, about 25 minutes. Optionally, broil for a few minutes to brown the top, watching carefully to avoid burning.
- Serve: Scoop servings onto plates or into bowls, garnish with sliced green onions, and serve immediately for best flavor and texture.
Notes
- You can adjust any recipe to gluten-free by using 120 grams per cup of gluten-free flour blend. Weigh your flour for accuracy.
- Distilled alcohols and wine are generally gluten-free, but if sensitive, choose wines aged only in stainless steel containers.
- Using a digital kitchen scale for weighing ingredients improves baking accuracy.
- Always verify gluten-free status of products as manufacturers may change formulations.
Nutrition
- Serving Size: 1 serving
- Calories: 416 kcal
- Sugar: 5 g
- Sodium: 392 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 45 mg
