Lunch
Wild Rice Shrimp Saute
Succulent shrimp sautéed with wild rice, herbs, and vegetables. This light yet satisfying dish brings together the nutty texture of wild rice and the sweet brininess of shrimp.
Ingredients:
- 2 1/3 cups water
- 4 tablespoons butter or margarine, divided
- 1 teaspoon lemon juice
- 1/2 teaspoon worcestershire sauce
- 1/2 teaspoon ground mustard 1/4 teaspoon pepper
- 1 (6 ounce) package long grain and wild rice mix
- 1 pound uncooked shrimp, peeled and deveined
- 2 tablespoons chopped green pepper
- 2 tablespoons chopped green onions
Directions:
- In a saucepan over medium heat, combine water, 1 tablespoon butter, lemon juice, Worcestershire sauce, mustard and pepper; bring to a boil. Add rice with seasoning packet; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender and liquid is absorbed. Meanwhile, in a skillet over medium heat, melt remaining butter. Add shrimp, green pepper and onions. Cook and stir for 7-9 minutes or until shrimp turn pink and are cooked through. Add rice; heat through.