Creamy Dill Shrimp Casserole (GF)

This Creamy Dill Shrimp Casserole is a family favorite that I’ve been making for years. Rich and luscious, this flexible recipe can be served at family suppers or fancy dinner parties. Everyone loves it!

One of my favorite activities is to decide on a type of meal I want to make and then find recipes in six or seven cookbooks. I go from recipe to recipe, reading the different techniques, gathering the various ingredients, and then I close all the books and start cooking.

I never know exactly how it will turn out; I follow my instincts for ingredient combinations and seasonings, and create something new. Occasionally I have failures, but more often something wonderful happens.

One time a friend of mine was teasing me about always reading the recipes without making any of them. He challenged me to make an entire meal with nothing but brand new recipes. And boy was I glad he did because I discovered four recipes that turned out to be some of my favorites of all time!

One of those four is the inspiration for today’s recipe. Like two songs, this one dish is a mashup of two of my favorite recipes, blended to create a new and fun way to make each!

Shrimp are packed with protein and nutrients. They are a great source of selenium, tryptophan, Vitamin D, Vitamin B12, iron, phosphorus, omega 3 fatty acids, Vitamin B3 (niacin), zinc, copper, and magnesium. They are naturally low in fat and calories, they are an excellent protein for a healthy dinner.

If you want, you can also add some lightly steamed vegetables. Asparagus, broccoli, peas, carrots, even chopped green beans would be good additions. Add them to the sauce along with the shrimp and bake as directed. Covering them with this amazing sauce is a good way to get reluctant children to eat more vegetables!

When you are shopping for shrimp, look for firm meat with a sweet, lightly briny aroma. Any with discolored shells or an ammonia smell should be thrown away. It’s a good idea to ask to smell the shrimp prior to buying.

Do you watch cooking programs on television? The chefs always smell everything before they buy it – and in the case of fruits and vegetables, usually taste it too. If your grocer doesn’t want you to smell the shrimp before you buy them, they may have something to hide and I wouldn’t shop there.

Shrimp are one of the few seafood options that do not suffer from being frozen – as long as they are handled properly. Always look for transparent packaging and avoid any that have ice crystals inside the bag or shrimp with discolored spots which may be a sign of freezer burn.

Defrost the shrimp in the refrigerator overnight, or if time is tight, leave them in their sealed bag and submerge the whole thing in a bowl of cold water on the counter. They should be ready in less than an hour. Don’t soak them in water or they’ll lose a lot of their flavor.

While I would rather eat a smaller portion of something delicious than use non-fat ingredients, if you are looking for a lower calorie version of this dish, you can substitute low-fat evaporated milk in place of the half and half. You can also use olive or canola oil for part of the butter. Using whole grains like brown rice for the starch will give you plenty of nutrients and fiber.

This Creamy Dill Shrimp Casserole is perfect for family dinners or parties. Rich and creamy, it is very filling. You won’t need huge servings, making this an economical meal, perfect for these challenging times. Plus it is ready quickly, another bonus. I hope it becomes a regular part of your meal rotation.

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

 

Ingredients needed for Creamy Dill Shrimp Casserole:

• Half and half, butter, flour, shallots, green onions, white wine, dill, lemon juice, hot sauce, red bell pepper, shrimp, pasta or rice

 

PRO Tip:

When you cook flour with a fat, in this case butter, you create a roux (pronounced roo). Then you whisk in milk creating a white sauce otherwise known as Bechamel, a foundation of French sauces.

 

How to make Creamy Dill Shrimp Casserole:

1. Heat the milk until just below a simmer. While the milk is heating, melt 3 tbsp of the butter in a skillet and whisk in the flour until you have a paste. Slowly pour the hot milk into the flour paste, whisking until there are no lumps and all the milk is incorporated. Heat, whisking, until thickened and smooth.
2. In the same saucepan melt remaining 2 tbsp butter and sauté the shallots and white part of the green onions until softened. Add remaining green onions and wine and cook a few minutes to concentrate the wine. Stir in the dill and lemon juice. Pour this into the white sauce, whisking until smooth. Add a little hot sauce if you like.
3. Stir in the pepper strips, shrimp, and partially cooked pasta, tossing until everything is evenly coated. Transfer to a buttered 9×13-inch (23x33cm) baking pan.
4. Bake at 375°F (191°C) until bubbling around the edges and the shrimp are pink, opaque, curled, and cooked through, about 20 to 25 minutes. Garnish with fresh dill sprigs and serve immediately.

 

PRO Tip:

You can use your choice of pasta shapes (I prefer long strands like fettuccini or spaghetti), rice, or other grain of your choice. Only partially cook them because they will finish baking in the oven. If needed, be sure to use certified gluten-free products.

 

Recommended Tools (affiliate links; no extra cost to you):

• Chef’s knife
• Paring knife
• Kitchen scale
• 9×13-inch (23x33cm) baking dish
• Nonstick saucepan
• Skillet
• Large mixing bowl

 

Gluten-Free Tips:

* You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of flour or regular flour, whisk it, spoon it lightly into a measuring cup until mounded, level off the top with a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

** NOTE: The major gluten-free organizations have declared that distilled alcohols are gluten free. Wine is also considered safe. For some very sensitive people wine may cause issues. In a few rare cases, wine makers may use barrels that have minute amounts of gluten in the caulk. If you have issues with wine, look for a winery that uses only stainless steel containers to age their wines.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

 

 

 

  

 

 

Create a New Tradition Today!

 

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