Here's a recipe that's a bit of a blast from the past. I think I started making it almost 6 years ago, or was it more? Back before children, I found this recipe during lent. It is a trusted standby and one that is sometimes requested by our oldest (who happens to LOVE shrimp). I just have to remember to cut the spices down so the kids will eat it. Although they are getting older and a bit more forgiving of me for that! I found this one on Allrecipes.com and it is originally a South Beach Diet recipe. I just tried finding the link, and either it's been removed, or my search wasn't so great. I'll try again when I have time...so we can all be privy to the comments and suggestions from others who've made this dish.
Ingredients
1 (6 oz) package of wild rice
1 lb shrimp, peeled and de-veined
2 t paprika
1/2 t white pepper
(if cooking for kids, you'll want to at least half this)
1/2 t salt
(I think I cut this in half or so)
1/2 clove garlic, minced
1 T extra virgin olive oil
1 C cherry tomatoes, halved
Chopped fresh parsley (optional)
Directions
- Prepare the wild rice according to the package directions.
- In a large bowl, combine shrimp, paprika, pepper, salt and garlic. Mix well and set aside.
- Heat the oil in a skillet until hot. Add the shrimp and cook on medium heat for 30 seconds. Stir the shrimp, add the tomatoes and cook for an additional 45 seconds or until opaque, stirring constantly. Remove from heat and serve over 1/4 C rice.
Note: I ran out of wild rice, and wanted more color in the dish, so I added about a cup of frozen chopped spinach. Thaw and drain and add with the tomatoes.
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