No Name Shrimp Dinner

• 3/4 c. long grain rice
• 1/4 c. fresh parsley, chopped
• 1 clove garlic, minced
• 1 c. celery, sliced
• 1/2 tsp. dried dill weed
• 1/2 tsp. pepper
• 3 Tbsp. all-purpose flour
• 3/4 c. Gruyere cheese, shredded
• 1/4 c. fresh bread crumbs
• 1 egg white
• 3 Tbsp. butter
• 2 c. fresh mushrooms, sliced
• 1/2 c. green onion, chopped
• 1/2 tsp. salt
• 1 lb. raw shrimp (unpeeled)
• 1 1/2 c. milk
• 2 tsp. lemon rind, grated

1. In saucepan, bring 1 1/2 cups salted water to boil. Stir in rice; cover and simmer over low heat for 15 to 20 minutes or until tender and water is absorbed. Remove from heat; stir in egg white and 1 tablespoon of the parsley. Press mixture into bottom of greased 8-inch square baking dish or other shallow heatproof casserole with same volume; set aside.
2. Meanwhile, in nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Cook garlic, mushrooms and celery, stirring for about 5 minutes or just until vegetables start to brown. Stir in onions, dill and 1/3 teaspoon each of the salt and pepper; cook over high heat for about 2 minutes or until lightly browned. Transfer to large bowl. Wipe out skillet. Pour in 2 cups water and bring to simmer. Cook shrimp for about 1 minute or just until pink. Reserve 1 cup of liquid; rinse shrimp under cold running water. Shell and devein shrimp; arrange over rice in baking dish.

long grain rice, fresh parsley, clove garlic, celery, dill weed, pepper, flour, gruyere cheese, fresh bread crumbs, egg, butter, fresh mushrooms, green onion, salt, shrimp, milk, lemon rind

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22177 (may not work)