Ingredients:

  • 60g (4 Tbsp) Unsalted Butter
  • 1 small (120g) Yellow Onion, finely diced
  • 2 stalks (60g) Celery, finely diced
  • 2 cloves (10g) Garlic, minced
  • 60g (1/2 cup) All-Purpose Flour
  • 240 ml (1 cup) Seafood Stock
  • 480 ml (2 cups) Whole Milk
  • 60 ml (1/4 cup) Dry White Wine (optional)
  • 360g (2 cups) Cooked White Rice
  • 680g (1.5 lbs) Large Raw Shrimp, peeled, deveined, tails off
  • 15g (1/4 cup) Fresh Dill, finely chopped
  • Zest of 1 whole Lemon
  • 1 Tbsp (15 ml) fresh Lemon Juice
  • 1 tsp (5 ml) Dijon Mustard
  • 5 tsp Salt (or to taste)
  • 1/2 tsp Freshly Ground Black Pepper
  • 75g (1 cup) Panko Breadcrumbs
  • 60g (1/2 cup) Grated Mature Cheddar or Gruyère Cheese
  • 15g (1 Tbsp) Unsalted Butter, melted

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Dice the onion and celery, mince the garlic, and chop the dill. Pat the thawed shrimp completely dry.
  2. Melt the 60g butter in a large saucepan over medium heat. Add onion and celery; sauté gently for 5–7 minutes until softened. Add garlic and cook for 1 minute until fragrant.
  3. Make the Roux: Sprinkle the 60g flour over the vegetables. Stir constantly for 2 minutes to cook out the raw flavour of the flour.
  4. Whisk in Liquids: Gradually whisk in the white wine (if using), then the seafood stock until smooth. Slowly incorporate the milk, whisking continuously to prevent lumps.
  5. Simmer and Thicken: Bring the mixture to a gentle simmer, stirring frequently. Allow it to cook for 3–5 minutes until the sauce thickens enough to coat the back of a spoon (Béchamel consistency).
  6. Season the Sauce: Remove the sauce from the heat. Stir in the lemon juice, lemon zest, Dijon mustard, 1.5 tsp salt, and 1/2 tsp pepper. Taste and adjust seasoning.
  7. Combine Filling: Add the pre-cooked rice and chopped fresh dill directly into the thickened sauce. Stir well to combine.
  8. Fold in Shrimp: Gently fold the raw, dry shrimp into the mixture. Pour the entire mixture evenly into the prepared casserole dish.
  9. Prepare Topping: In a small bowl, combine the Panko breadcrumbs, grated cheese, and melted butter. Toss until the Panko is evenly coated. Sprinkle the Panko mixture evenly over the casserole filling.
  10. Bake: Bake for 30–35 minutes, or until the topping is golden brown, the sauce is actively bubbling, and the shrimp are opaque and fully cooked (internal temperature 165°F/74°C).
  11. Rest: Let the casserole rest for 5–10 minutes before serving. This allows the sauce to settle.