This shrimp scampi is so easy to whip together and packed with flavor. Plenty of herbs, lemon, garlic and shallots make a wonderful dish! Served over a wild rice blend - which in this case has Japonica rice, making the end batch a rich purple hue, it's a fun alternative to the usual shrimp scampi over pasta. The punch of lemon makes it a perfect dish to serve over rice. Even the kids loved it! Enjoy!
Flavorful Shrimp Scampi w/ Wild Rice
Serves 4 (can easily be doubled)
To Cook Wild Rice:
Add together in a pot over high heat:
1 cup wild rice blend (I used Lundberg’s Countrywild blend of brown rice, Wehani and Japonica – which is why it ends up a darker color once cooked)
2 cups water
Once boiling, cover with lid and turn heat to low. Let simmer 45-50 minutes. Remove from heat and let sit 5 minutes. Fluff and serve.
To Cook Shrimp Scampi:
Heat in large saucepan over medium heat:
2 Tbsp olive oil
2 Tbsp butter
Add and cook until tender, 2-3 minutes:
3 tsp minced garlic
3-4 Tbsp finely diced shallot (~half a shallot)
Diced shallot and minced garlic (and some of the herbs used later) - the shallots and garlic cooking until tender.
Add and cook, turning shrimp regularly, until shrimp are pink through (this usually takes couple of minutes):
225g large shrimp (peeled, deveined and tail removed (if desired)
Juice of ½ lemon
¼ cup chicken broth
Fresh ground pepper
Once shrimp are cooked, add the following and mix in well to thicken it up a bit:
~1 tsp arrowroot starch
(if you’re worried about the arrowroot starch not mixing in, or you want to use cornstarch, just mix the 1 tsp arrowroot starch or cornstarch with 1-2 tsp cold water before adding to pan).
Add and fold in the following, they will soften nicely:
1-2 Tbsp fresh basil leaves, chopped
1-2 Tbsp fresh parsley, chopped
1 Tbsp fresh chives, chopped fine
Remove from heat. If you need to wait a few minutes before serving, cover with a lid to keep shrimp hot.
Serve shrimp scampi over wild rice with a slice of lemon, if desired.