Lemon Shrimp and Wild Rice

READY IN: 40mins
Recipe by Bill Hilbrich

This will serve two, warm along with a side dish of green vegetables, or served cold as a salad on top of a bed of lettuce or maybe as a stuffing in a hollowed out tomato. Cooking is a Creative Sport.

Top Review by Chef Bens bird

I had a bag of cooked shrimp in the freezer and thought I'd give this a try. I used low sodium chicken broth, so it was a little bland. I added some Scampi Blend spice mixture from WildTree, freshly ground salt and pepper, and a sprinkle of sliced green onion tops for garnish. It made a very tasty lunch. Thank you, Bill.

Ingredients Nutrition

Directions

  1. Heat the chicken broth to boiling, add the wild rice, reduce heat to a simmer, and cook for 35 minutes.
  2. Thaw the shrimp under cold water and when the wild rice is cooked, add to the pan.
  3. Add the lemon juice and stir.

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