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Shrimp Wild Rice Salad Recipe

Sunday, November 29, 2009

                             Shrimp Wild Rice Salad Recipe

Shrimp Wild Rice Salad Recipe Ingredients

1 teaspoon salt 1 red bell pepper, cored, seeded,

1⁄2 teaspoon cayenne pepper and cut into 1⁄4-inch pieces

3⁄4 pound medium shrimp (35 to 40 2 medium tomatoes, coarsely per pound), peeled and chopped deveined 1⁄2 cup golden raisins

3⁄4 cup plus 3 tablespoons extra 1⁄2 cup finely chopped parsley
virgin olive oil 1 tablespoon chopped thyme

3⁄4 cup chopped walnuts 3 tablespoons fresh lemon juice

3 cups cooked wild rice (follow Salt and freshly ground black the package instructions),
cooled pepper to taste

2 scallions, thinly sliced

Shrimp Wild Rice Salad Recipe Description 

1.Combine the salt and cayenne pepper in a medium bowl. Add the shrimp and stir until they are well coated with the spices. Set aside.

2.Heat a medium skillet over high heat until it is hot but not smoking. Add 3 tablespoons of the oil and swirl to coat the pan with oil. Add the shrimp and cook, stirring constantly, until pink and firm, about 3 minutes. Transfer the shrimp to a large mixing bowl.

3.Add the walnuts to the pan and lower the heat to medium. Cook the nuts, tossing occasionally, until they are lightly toasted and smell nutty, about 1 minute. Add the walnuts to the bowl with the shrimp. Allow them both to cool.

4.Add the rice, scallions, bell pepper, tomatoes, raisins, parsley, thyme, lemon juice, and the remaining 3⁄4 cup olive oil to the shrimp and nuts. Toss until well combined. Season with salt and pepper. Cover the salad and refrigerate for at least 2 hours before serving. (The salad will keep for up to 3 days covered in the refrigerator.Shrimp Wild Rice Salad Recipe


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