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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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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.
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.
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