Shrimp and Wild Rice Salad
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Barbara Mattaliano, Goose Valley Wild Rice
Shrimp, corn and blueberries are summertime classics. Adding wild rice and sundried tomatoes to this combination is a nutritious way to complete this salad.
ingredients
18 jumbo shrimp, peeled and deveined
Juice from 1 lemon
1 tsp curry powder
2 tbsp soy sauce
8 tbsp olive oil
2 cups wild rice, cooked
16 oz bag frozen corn, thawed and reheated
¼ cup sun-dried tomatoes, coarsely chopped
1 cup blueberries, rinsed and stems removed
½ cup fresh cilantro, chopped
Salt and pepper to taste
Instructions
1. Combine lemon, curry, soy sauce and 2 tablespoons olive oil in large bowl and marinate shrimp for 5-10 minutes.
2. Heat 1 tbsp olive oil and sear six shrimp at a time in hot skillet or grill pan, about 2 minutes on each side, then remove, and set aside. Repeat and finish remaining shrimp.
3. In a large bowl, mix together remaining olive oil, wild rice, corn, sundried tomatoes, blueberries, and cilantro. Add shrimp, season with salt and pepper, and serve.
For more great wild rice recipes, visit Goose Valley Wild Rice.
makes: 6 servings
