Shrimp with Wild Rice

There were a number of shrimp and rice dishes in the “Southern Living Our Best Recipes  Vol 3”, but I tried this one because I had all the ingredients on hand.  I also was intrigued because there was no canned soup, no rice mix, no milk or cream, and no cheese.  We really enjoyed this dish, and I will make it again.  My husband thought a stalk of thinly sliced celery could have been sautéed with the other vegetables, and I thought some pea pods would also have been good - or sautéed pea pods and celery would have made a nice side.  Some long grain white or brown rice could have been used instead of all wild rice.  I often make a large quantity of wild rice and freeze it in 1 or 2 cup portions in freezer bags.  It keeps very well.

I made it in smaller individual casseroles so I could bake 2 and freeze the rest.  The original recipe doubles this and they bake 2 large casseroles for buffet service.  It would be handy to have a second casserole ready as the first one gets emptied, perhaps putting it in to bake 10 minutes after the first, and to actually use that chafing dish you got at your wedding.

I think corn bread baked in madeleine pans or as mini muffins and a big bowl of tossed salad would make this an easy but special way to entertain, perhaps for Valentine's Day. 

Shrimp With Wild Rice

     1/4   cup  Flour, All-purpose

     1/2   cup  Butter -- melted, divided

  2          cups  Chicken Broth

     1/8   teaspoon  White Pepper

     1/2   cup  Onion -- thinly sliced

     1/4   cup  Green Pepper -- thinly sliced

     1/2   cup  Mushrooms -- thinly sliced

  1          pound  Shrimp -- cooked, peeled and deveined

  1          tablespoon  Worcestershire Sauce

              Few Drops  Hot Sauce -- (I use Tabasco)

  2          cups  Wild Rice -- cooked

Cook rice according to package directions; a day ahead if desired.

Gradually add flour to 1/2 of melted butter; cook over low heat, stirring constantly, until bubbly.  Gradually add broth; cook until smooth and thickened; stirring constantly.  Add white pepper, simmer 2 to 3 minutes.

Sauté onion, green pepper, and mushrooms in remaining 1/2 of butter; drain. (I deglazed the pan with a tablespoon of sherry.) Combine white sauce, sautéed vegetables, and remaining ingredients; spoon into a greased, shallow 2 quart casserole.

Bake at 350° for 45 to 50 minutes or until bubbly (or about 30 minutes for individual dishes).
For buffet serving, transfer to chafing dish set on low heat.

6 Servings          2011 Cost:  $11.63 or $1.94 per serving.

Per Serving: 448 Calories; 18g Fat (35.3% calories from fat); 26g Protein; 47g Carbohydrate; 4g Dietary Fiber; 156mg Cholesterol; 552mg Sodium.  Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.