Can I use white rice instead of brown rice for this casserole?

While white rice will cook faster, it tends to get mushy when baked in casseroles like this. Brown rice holds its texture better and pairs well with the crispy shrimp in this recipe, so I recommend sticking with brown rice for the best results.

What’s the best way to avoid rubbery shrimp in the casserole?

The key is not to overcook the shrimp. Nestle raw shrimp into the rice so they cook gently during baking, and watch the baking time closely. Taking the casserole out as soon as the shrimp turn pink and firm ensures they stay tender and crispy without becoming tough. Adding the Parmesan on top also encourages a lovely crust.

Can I make this recipe ahead of time?

Absolutely! You can prepare the rice and sauce parts a day ahead and store them separately. Assemble with shrimp just before baking to keep everything fresh. Or assemble the whole casserole and refrigerate overnight, then bake the next day. This makes weeknight dinners or entertaining way easier and stress-free.

Is the white wine necessary in the recipe?

The dry white wine adds great depth and richness to both the rice and the sauce, but if you prefer not to use alcohol or don’t have any on hand, substituting with extra water or a light seafood broth works just fine. Just remember that wine does contribute a subtle brightness that’s a lovely finishing touch to this dish.

Crispy Shrimp and Dill Rice – Irresistibly Flavorful and Cozy

Description

This Baked Shrimp and Rice Casserole is a comforting, gluten-free dish featuring tender brown rice, succulent shrimp, and a creamy dill-infused white sauce. Perfectly baked with a golden Parmesan topping and garnished with fresh green onions, this casserole delivers rich flavors and a satisfying texture ideal for a wholesome dinner.

Ingredients

Scale

Rice

2 tbsp butter
3 cups (510g) brown 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 cups (340g) milk (+ 3 tbsp if using gluten-free flour blend)
5 tbsp (71g) butter, divided, plus extra 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

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Instructions

Pre-cook the Rice: Melt the butter in a medium saucepan over medium-high heat. Add the brown rice and stir to coat with the butter. Cook for about 3 minutes, stirring frequently to lightly toast the rice. Add minced dill, parsley, onion powder, salt, and pepper. Stir in water and wine. Cover and cook for about 30 minutes or 75% of the rice package cooking time. The rice will finish cooking in the oven. Remove from heat, remove the lid and let the rice rest.
Preheat the Oven and Prepare Baking Dish: Preheat oven to 375°F (191°C). Lightly butter a 3 to 4 quart baking dish or similar vessels and place on a baking sheet to catch any drips during baking.
Heat the Milk: Warm the milk in a small saucepan over medium heat until just below simmering, stirring often to prevent sticking and scorching. Set aside and keep warm.
Make the Roux and Bechamel Sauce: In a large skillet, melt 3 tbsp butter over medium heat. Stir in the gluten-free flour blend and whisk to form a smooth roux. Cook until it turns pale gold. Slowly whisk in the hot milk until thickened and smooth. Season with salt and pepper, then reduce heat to low while whisking occasionally to keep warm.
Sauté Aromatics and Prepare Dill Sauce: In another saucepan, melt the remaining 2 tbsp butter and sauté shallots and red onion until wilted, about 2 minutes. Add wine and boil for 3 to 5 minutes until slightly reduced. Stir in dill, parsley, lemon juice, and chili flakes if using. Combine this with the bechamel sauce and whisk until smooth. Adjust seasoning as needed and set aside.
Assemble the Casserole: Transfer the par-cooked rice to a large bowl. Pour the dill cream sauce over the rice and mix well. Transfer the mixture to the prepared baking dish. Arrange the raw shrimp on top, nestling them into the rice with tail ends sticking out. Sprinkle evenly with Parmesan cheese.
Bake the Casserole: Bake in the preheated oven for 25 minutes or until the top is golden brown and shrimp are fully cooked. Optionally, broil for a few minutes to brown the top further, monitoring closely to avoid burning.
Serve: Scoop servings onto plates or bowls, garnish with sliced green onions, and serve immediately while hot.

Notes

You can substitute regular all-purpose flour with gluten-free flour blend by weighing 120 grams per cup for precise measurement when baking.
Distilled alcohols and wines are generally gluten-free, but very sensitive individuals should verify the source, as some wines may have trace gluten from barrel aging.
Using a digital kitchen scale for weighing ingredients ensures the best accuracy and results.
Confirm all ingredient brands remain gluten-free as formulations can change over time.

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