Bloatal Recall: Shrimp with Wild Rice Casserole

Monday, March 21, 2011

Shrimp with Wild Rice Casserole

I like the whole idea of a casserole. It's just so homey. And there are so many possible combinations. I had never made a shrimp casserole before, so I thought it might be nice with some wild rice and cheese. It was.

SHRIMP AND WILD RICE CASSEROLE

Yield: 6-8 servings

1 1/2 cups wild rice

3 cups chicken broth or water (amount may vary according to rice package directions)

1 tablespoon extra virgin olive oil

1 lb. medium shrimp, peeled and deveined

1 stick butter

1 1/2 cups chopped mushrooms (any variety)

3/4 cup chopped onion

1 cup chopped celery

1/2 cup all-purpose flour

3/4 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon Old Bay seasoning

2 1/2 cups chicken stock

1 cup milk

½ cup white wine

1 tablespoon lemon juice

2 cups grated sharp cheddar cheese

salt and freshly ground black pepper

1. Cook the rice in a large saucepan with chicken broth or water (according to package directions); set aside to cool.

2. Heat the olive oil in a medium saucepan and saute the shrimp for 1 minute (shrimp will not be fully cooked). Remove shrimp from pan and set aside.

3. Add butter to the same pan and saute the mushrooms, onion and celery until soft, about 6 minutes. Stir in flour, salt, pepper and Old Bay. Cook for 2 minutes, stirring constantly. Slowly whisk in the chicken stock, milk and white wine. Simmer over medium-low heat (stirring frequently) until thick, about 10 minutes. Stir in the lemon juice.

4. Preheat oven to 325º F. Grease an 11” x 9” glass casserole dish with butter.

5. Add the vegetable mixture, shrimp and 1 ½ cups of the cheese to the rice. Mix well. Season with salt and pepper to taste.

6. Pour the mixture into the prepared dish and top with the remaining ½ cup cheese. Bake for 30 minutes or until bubbly.