I love to eat. So by default, I’ve learned to love cooking, and I’ve developed into a pretty good home cook. However, sometimes I still draw a complete blank when it comes to developing my own recipes. During those moments, I rely on other people’s creative ideas to get my kitchen juices flowing.
A couple of months ago, I was looking for a good rice recipe (because I had a bunch of it in the pantry), and I ran across this Shrimp and Wild Rice Salad recipe. At first glance, I know that it doesn’t necessarily sound appealing with it’s strange mixture of fruit, vegetables, grains, herbs, and seafood all in one dish…but then again, that’s what makes it so unique and delicious.
When I find a ridiculously yummy meal that is super healthy, I just feel all warm and fuzzy inside. It reminds me of this quote that I read from wellness activist Kris Carr:
There’s a sacredness in cooking that goes deep, deep down. When the food is healthy, wholesome and prepared with love, it feeds us on a spiritual level. We literally tell our cells and our souls that we matter.
(Isn’t that pretty? I’m always amazed at how she’s able to so eloquently articulate exactly what I’m thinking because when I try to say the same thing, it sounds like a Dr. Suess book.)
Anyway, here is the most amazing rice recipe ever. Don’t be deceived by the word “salad” in the name. This is unlike any other salad you’ve ever had – I promise. The picture doesn’t even do it justice.
Shrimp & Wild Rice Salad
18 jumbo shrimp, peeled and deveinedJuice 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
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.
Nutrition facts per serving: Calories: 320 , Total Fat: 20 g, (Saturated Fat: 3 g), Sodium: 670 mg, Carbohydrate: 32 g, Fiber: 4 g, Protein: 8 g.
Makes 6 servings
