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

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.

In heavy saucepan, melt remaining butter over medium heat; stir in flour. Cook, stirring for about 2 minutes, without browning. Gradually whisk in reserved liquid and milk. Cook, stirring for about 20 minutes or until thickened. Remove from heat; stir in 1/2 cup of the cheese, lemon rind and remaining salt and pepper until cheese is melted. Stir into vegetable mixture along with remaining parsley. Pour over shrimp in baking dish.

In small bowl, stir together remaining cheese and bread crumbs. Sprinkle evenly over casserole.

Bake in 325°F oven for 40 to 50 minutes or until heated through. Broil for about 2 minutes or until top is golden. Let stand for 15 minutes.