Shrimp and Wild Rice Casserole
Dive into comfort food perfection with this creamy Shrimp and Wild Rice Casserole, a hearty dish bursting with flavor and texture! Featuring tender wild rice, succulent shrimp, and a velvety Parmesan-infused cream sauce, this casserole is baked to golden-brown perfection with a crispy panko breadcrumb topping. The recipe marries wholesome ingredients like sautéed onion, celery, and garlic with warm seasonings, making it the ultimate crowd-pleaser for family dinners or special occasions. With just 20 minutes of prep time, this easy-to-make dish is both comforting and elegant, perfect for a cozy evening or entertaining guests. Serve it warm, garnished with fresh parsley, for a satisfying one-pan meal everyone will love.
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Recipe Information
Ingredients
- 1 cup wild rice
- 3 cups water
- 3 tablespoons butter
- 1 medium yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 pound medium shrimp, peeled and deveined
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.75 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Rinse the wild rice under cold water and combine it with 3 cups of water in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 40-45 minutes or until tender. Drain any excess water and set aside.
In a large skillet over medium heat, melt the butter. Add the chopped onion and celery and sauté for 4-5 minutes until softened. Add the minced garlic and cook for another minute.
Sprinkle the flour over the sautéed vegetables and stir well to form a paste. Cook for 1-2 minutes, stirring constantly.
Gradually whisk in the chicken broth and heavy cream, ensuring there are no lumps. Bring the mixture to a simmer and cook for 4-5 minutes until thickened.
Stir in the Parmesan cheese, salt, pepper, and paprika. Mix well until the cheese is melted and the sauce is smooth.
Add the cooked wild rice and shrimp to the sauce. Stir gently until everything is evenly coated.
Pour the mixture into the prepared casserole dish and spread it out evenly.
In a small bowl, toss the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake in the preheated oven for 20-25 minutes or until the top is golden brown and the casserole is bubbling.
Remove from the oven and let cool for 5-10 minutes. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 1062 mg | 46% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 2.5 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 224 mg | 17% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 402 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
