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.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.

Step 2

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.

Step 3

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.

Step 4

Sprinkle the flour over the sautéed vegetables and stir well to form a paste. Cook for 1-2 minutes, stirring constantly.

Step 5

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.

Step 6

Stir in the Parmesan cheese, salt, pepper, and paprika. Mix well until the cheese is melted and the sauce is smooth.

Step 7

Add the cooked wild rice and shrimp to the sauce. Stir gently until everything is evenly coated.

Step 8

Pour the mixture into the prepared casserole dish and spread it out evenly.

Step 9

In a small bowl, toss the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the casserole.

Step 10

Bake in the preheated oven for 20-25 minutes or until the top is golden brown and the casserole is bubbling.

Step 11

Remove from the oven and let cool for 5-10 minutes. Garnish with chopped parsley, if desired, and serve warm.

Nutrition Facts

Serving size	(2456.9g)

Amount per serving	% Daily Value*
Calories	2910.8

Total Fat 161.5g	0%
Saturated Fat 86.9g	0%
Polyunsaturated Fat 2.4g
Cholesterol 1304.5mg	0%
Sodium 6352.7mg	0%
Total Carbohydrate 190.2g	0%
Dietary Fiber 16.7g	0%
Total Sugars 10.4g
Protein 181.1g	0%

Vitamin D 817.8IU	0%
Calcium 1242.9mg	0%
Iron 9.0mg	0%
Potassium 2550.6mg	0%

*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.

Source of Calories

Fat: 49.5%

Protein: 24.7%

Carbs: 25.9%