Spicy Blackberry Shrimp on Wild Rice

Spice Blackberry Shrimp

Asian flavors meet Oregon’s with this seafood special infused with nutritious blackberries.

Ingredients Preparation
Sauce

  • 1/2 cup fresh citrus juice ( a mix of lemon, lime and orange works well)
  • 1 teaspoon of Sriracha (or more to taste if you like it really spicy)
  • 2 Tablespoons of Honey
  • 1 Tablespoon of Low Sodium Soy Sauce
  • 1 Tablespoon of ground fresh ginger
  • 1/4 cup crushed fresh or thawed frozen blackberries that have been put through a fine sieve or food mill to puree
Sauce Steps

  1. In a small saucepan over medium high heat combine all sauce ingredients and simmer until it starts to reduce and thicken (about 10 minutes)
    Set aside.
Shrimp and Rice

  • 1 cup wild rice mix of choice
  • 1 pound (16/20 count) raw shrimp peeled, deveined and tails removed
  • 1 cup fresh snow peas
  • 1 cup fresh thinly sliced red peppers
  • 2 Tablespoon sliced chives
  • 1 Tablespoon sesame seeds
  • 1 Tablespoon vegetable oil
Shrimp and Rice Steps

  1. Bring 2 cups of water to a boil, add wild rice mix, stir, bring back to boil, stir again, cover and reduce heat to low.
  2. Simmer for 20 minutes or until rice is cooked through and all water has been absorbed.
  3. In a heavy bottom saucepan heat oil on high until just before it is smoking.
  4. Add vegetables to pan, shaking pan and stirring until vegetables are cooked through and have slightly browned edges about 5 min.
  5. Add shrimp to vegetables and saute until pink about 1 to 2 minutes.
Assembly

  1. Place rice on plate and top with shrimp/vegetable mixture.
  2. Drizzle sauce on top. Garnish with chives and sesame seeds.

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