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
For the Sauce
1/2 C fresh citrus juice ( a mix of lemon, lime and orange works well)
1 t of Sriracha (or more to taste if you like it really spicy)
2 T of Honey
1 T of Low Sodium Soy Sauce
1 T of grated fresh ginger
1/4 C 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 C wild rice mix of choice
1 lb (16/20 count) raw shrimp peeled, deveined and tails removed
1 C fresh snow peas
1 C fresh thinly sliced red peppers
2 T sliced chives
1 T sesame seeds
1 T vegetable oil
For the Sauce
In a small saucepan over medium high heat combine all sauce ingredients and simmer until it starts to reduce and thicken (about 10 minutes)
For the Shrimp & Rice
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.
Simmer for 20 minutes or until rice is cooked through and all water has been absorbed.
In a heavy bottom saucepan heat oil on high until just before it is smoking.
Add vegetables to pan, shaking pan and stirring until vegetables are cooked through and have slightly browned edges about 5 min.
Add shrimp to vegetables and sauté until pink about 1 to 2 minutes.
Place rice on plate and top with shrimp/vegetable mixture.
Drizzle sauce on top. Garnish with chives and sesame seeds.