No Name Shrimp Dinner - cooking recipe

Ingredients

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

Preparation

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.
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.