Shrimp and Wild Rice Salad

Combine lemon, curry, soy sauce and 2 tablespoons olive oil in large bowl and marinate shrimp for 5-10 minutes.
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.
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.

Grain:

Wild Rice [1]

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

Active time:

35 minutes

Yield:

6 servings

Nutrition:

Calories: 320 , Total Fat: 20 g, (Saturated Fat: 3 g), Sodium: 670 mg, Carbohydrate: 32 g, Fiber: 4 g, Protein: 8 g.

Author:

Barbara Mattaliano, Goose Valley Wild Rice. For more great wild rice recipes, visit Goose Valley Wild Rice [2].

Course:

Side dishes

Dietary choice:

Gluten-free

Rating:

Description:

Shrimp, corn and blueberries are summertime classics. Adding wild rice and sundried tomatoes to this combination is a nutritious way to complete this salad.