Asian flavors meet Oregon blackberries in this seafood special that bursts with blackberry flavor and a hint of spice. This Spicy Blackberry Shrimp on Wild Rice is a great way to bring blackberries onto the main plate. Make extra blackberry purée and pair your dinner with a blackberry lemonade or a blackberry martini.
Spicy Blackberry Shrimp on Wild Rice
Ingredients
For the 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 grated fresh ginger
1/4 Cup crushed fresh or thawed frozen blackberries that have been put through a fine sieve or food mill to purée
For the Shrimp and Rice
1 Cup wild rice mix of choice
1 lb (16/20 count) raw shrimp peeled, deveined and tails removed
1 Cup fresh snow peas
1 Cup fresh thinly sliced red peppers
2 Tablespoons sliced chives
1 Tablespoon sesame seeds
1 Tablespoon vegetable oil
Preparation
For the Sauce
Step 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)
Step 2
Set aside.
For the Shrimp & Rice
Step 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.
Step 2
Simmer for 20 minutes or until rice is cooked through and all water has been absorbed.
Step 3
In a heavy bottom saucepan heat oil on high until just before it is smoking.
Step 4
Add vegetables to pan, shaking pan and stirring until vegetables are cooked through and have slightly browned edges about 5 min.
Step 5
Add shrimp to vegetables and sauté until pink about 1 to 2 minutes.
Assembly Instructions
Step 1
Place rice on plate and top with shrimp/vegetable mixture.
Step 2
Drizzle sauce on top. Garnish with chives and sesame seeds.