shrimp and wild rice casserole

This is a delightful casserole perfect for colder months. The shrimp and cheese wine sauce make it very rich. Serve with a light spinach salad. Saffron brings out a honey earthy aroma and goes well with shrimp and Sherry.


1 lb. cleaned, deveined, raw shrimp

1 can sliced water chestnuts, chopped

1/2 cup to 3/4 cup cashews

1 small head broccoli (crowns only), cooked (optional)

4 cups cooked wild rice mix

olive oil

lemon juice

Kosher salt

black pepper

pinch of saffron (optional)

1/4 cup panko

3 tablespoons butter plus 1 for Panko

3 tablespoons flour

1 cup Sherry

1/2 cup milk

1.5 cups Pecorino Romano cheese, grated


  • Prepare rice according to package
  • Cook broccoli crowns
  • Chop water chestnuts
  • Grate cheese
  • Preheat oven to 350 degrees
  • Add olive oil to a large skillet. Add shrimp seasoned with salt and lemon juice. Saute until pink. Remove shrimp from pan.
  • Grease a large casserole dish with butter
  • Melt butter in a skillet or sauce pan on medium. Add flour. Slowly add milk and Sherry. Add 1 cup cheese slowly in handfuls, stir constantly. Add pepper, Kosher salt and pinch of saffron.
  • Mix shrimp, rice, broccoli, water chestnuts and cashews in a large bowl. Add mixture to casserole dish.
  • Melt 1 tablespoon butter and mix with Panko
  • Add 1/2 cup cheese and Panko on top of casserole
  • Bake for 30 minutes


A Jackie O’ Recipe