GRILLED SHRIMP AND WILD RICE SALAD
With a snappy lime-and-honey dressing, this grilled shrimp salad gets a time-saving boost from frozen prepared rice and green beans.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 2
Number Of Ingredients 13
Steps:
- Cook rice as directed on package. In medium bowl, combine cooked rice, mushrooms, onions and carrot; mix well. Cover; refrigerate 1 hour or until cool.
- In small bowl, combine 1/4 cup oil, lime peel, lime juice, vinegar, honey and mustard; mix well. Pour lime mixture over rice mixture; toss gently to coat. Return to refrigerator.
- Heat gas or charcoal grill. In medium bowl, combine shrimp and 1 tablespoon oil; toss to coat. Let stand at room temperature for 10 minutes to marinate.
- When grill is heated, place shrimp in grill basket (grill "wok"). Place grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 4 to 6 minutes or until shrimp turn pink, stirring occasionally.
- Divide lettuce evenly onto individual serving plates. Gently stir rice mixture; spoon evenly onto lettuce. Top each with shrimp.
Nutrition Facts : Calories 560, Carbohydrate 37 g, Cholesterol 120 mg, Fat 7 1/2, Fiber 4 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 9 g
WILD RICE SEAFOOD SALAD
With the rich Native American heritage of our state, a Minnesota wild rice recipe is in order. Wild rice grows naturally in our shallow lakes and was a staple of Indian diets.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-5 servings.
Number Of Ingredients 12
Steps:
- In a large serving bowl, combine the rice, shrimp, crab, peppers and onion. , In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over rice mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 313 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 916mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein.
WILD RICE AND SPICED SHRIMP SALAD
Steps:
- Whisk to combine 1T vinegar and 2T oil. Use emulsified to dress rice with bell pepper and parsley. Boil spices 5 minutes and add shrimp for 3 minutes, drain. Marinade shrimp in fridge with emulsified 4T vinegar and remaining oil at least 6 hours. Combine with salad and serve cold.
WILD RICE SALAD
Provided by Ina Garten
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.
WILD RICE SHRIMP SAUTE
Make and share this Wild Rice Shrimp Saute recipe from Food.com.
Provided by ratherbeswimmin
Categories Rice
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, add water, 1 tablespoon butter, lemon juice, Worcestershire, mustard, and pepper; bring to a boil.
- Add rice and seasoning packet; return to boiling.
- Lower heat; cover and simmer for 25-30 minutes or until rice is tender and liquid is absorbed.
- In a large skillet, melt remaining butter.
- Add shrimp, green pepper, and onions.
- Saute and stir for 5-7 minutes or until shrimp turn pink and are cooked through.
- Add rice; stir until heated through.
Nutrition Facts : Calories 227, Fat 13.6, SaturatedFat 7.7, Cholesterol 203.3, Sodium 260.4, Carbohydrate 1.9, Fiber 0.2, Sugar 0.3, Protein 23.4
SHRIMP & WILD RICE
Fixed this last night and it was wonderful. The shrimp were bite size and went so well with the rest of the ingredients. I would imagine that this would also be good with cooked chicken.
Provided by Nimz_
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice as directed.
- Saute onion, bell pepper and jalapeno pepper in 2 tablespoons butter until slightly tender, about 5 minutes.
- Mix with the cooked rice.
- Fold in cooked shrimp.
- Spread evenly into a greased 8X11 inch baking dish.
- Cover with crushed Ritz crackers.
- Drizzle with 4 tablespoons melted butter.
- Bake until bubbly at 350 degrees, about 30-35 minutes or until top is lightly browned.
- Serve with salad and garlic bread.
SPINACH, WILD RICE AND SHRIMP SALAD
Provided by Paula M. Shaw
Categories Salad Leafy Green Rice Shellfish High Fiber Lunch Shrimp Spinach Healthy Bon Appétit California Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 13
Steps:
- Combine water and rice in heavy medium saucepan. Season lightly with salt and bring to boil. Reduce heat to low; cover and cook until rice is tender, about 40 minutes. Drain and cool.
- Meanwhile, char red bell pepper over gas flame or under broiler until blackened on all sides. Place in paper bag and let stand 10 minutes. Peel, seed and chop bell pepper.
- Combine wild rice, bell pepper, spinach, water chestnuts, shrimp, celery and green onions in large bowl.
- Whisk vinegar and mustard in small bowl to blend. Gradually whisk in olive oil. Add basil and tarragon. Season dressing to taste with salt and pepper. Add dressing to salad and toss to coat. (Can be prepared up to 4 hours ahead. Cover and refrigerate.)
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