Shrimp Wild Rice Salad

Shrimp Wild Rice Salad

Ingredients

  • Salt
  • 1/2 tsp cayenne pepper
  • 3/4 pound medium shrimp (35 to 40 per pound), peeled and deveined
  • 3/4 cup plus 3 tablespoons extra-virgin olive oil
  • 3/4 cup chopped walnuts
  • 3 cups cooked wild rice
  • 2 green onions, thinly sliced
  • 1 sweet red pepper, cored, seeded and cut into 1/4-inch pieces
  • 2 medium-size ripe tomatoes, coarsely chopped
  • 1/2 cup golden raisins
  • 1/2 cup finely chopped parsley
  • 1 tbsp chopped fresh thyme
  • 3 tbsp fresh lemon juice
  • Black pepper, freshly ground, to taste

Directions

  1. In a medium bowl, combine 1 teaspoon salt and the cayenne. Add the shrimp and stir until they are well coated with the spices. Set aside.
  2. Heat a medium skillet over high heat until it is hot but not smoking. Add 3 tablespoons of the oil and swirl to coat the pan with oil. Add the shrimp and cook, stirring constantly, until pink and firm, for about 3 minutes. transfer the shrimp to a large mixing bowl.
  3. Add the walnuts to the pan and lower the heat to medium. Cook the nuts, tossing occasionally, until they are lightly toasted and smell nutty, for about 1 minute. Add the walnuts to the bowl with the shrimp. Allow them both to cool.
  4. Add the rice, green onions, sweet pepper, tomatoes, raisins, parsley, thyme, lemon juice and the remaining 3/4 cup olive oil to the shrimp and nuts. Toss until well combined. Season with salt and pepper. Cover the salad and refrigerate for at least 2 hours before serving. The salad will keep for as long as 3 days, covered, in the refrigerator.
  5. Variation: Pecan and Cranberry: Add 3/4 cup pecans and 1/2 cup dried cherries instead of the walnuts and raisins.
  6. Variation: Sweet-and-Sour: Stir 3 tablespoons sweetened Chinese vinegar into the finished salad