3/4 cup long-grain rice
1 egg white
1/4 cup fresh parsley, chopped
3 tbsp butter
1 garlic clove, minced
2 cup fresh mushrooms, sliced
1 cup celery, sliced
1/2 cup green onion, chopped
1/2 tsp dried dillweed
1/2 tsp salt
1/2 tsp pepper
1 lb raw unpeeled shrimp
3 tbsp all-purpose flour
1 1/2 cup milk
3/4 cup gruyre, shredded
2 tsp lemon rind, grated
1/4 cup fresh bread crumbs
Directions
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
Servings: 4 servings
1-Pot: Shrimp Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Fish; Main Dish; Seafood; Shrimp
The History of Recipes
It is quite possible to prove the history of recipes far back into antiquity, in fact as far as pharonic Egypt, and maybe even further. Interesting though that maybe, in the main part, these ancient cookbooks were just very simple pictorial recipes for preparing food.
Interestingly, the most ancient recipe discovered so far, according to academics is a series of tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Closer to modern times, we find a couple of books which were published in the 1300s : a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the indian food that we all know today, but instead accounts of the types of food prepared by the chefs of the rich and wealthy people of the period. Later, in the 15th century, people returning from the crusades brought back many new foods and spices from middle-east cuisine, including spices such as parsley, basil and rosemary. The introduction of these new herbs and spices led to a surge in recipe manuscripts, most of which are kept safe in private libraries. During the succeeding few centuries, the powerful and wealthy houses strove to lay on the most extravagent meals, and because of this chefs and their collection of recipes were at a premium. Even so, it was during the 1800s that haute cuisine and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, trying out, and writing down recipes to allow everyone to enjoy them. Like it or not, the introduction of TV gave us celebrity TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes like those on our site. |
We hope you enjoy this 1 Pot_ Shrimp Casserole recipe.
