Grilled Shrimp With Veggies And Wild Rice

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serves/makes:

ready in:
2-5 hrs

ingredients

Shrimp
1 pound large (16-20 count size) raw shrimp
1 pint cherry tomatoes
2 green bell peppers, seeded and cut in 1-inch strips
1 small onion, cut into 1-inch wedges
1/2 cup olive oil
3 tablespoons chopped fresh dill

Wild Rice
2 1/2 cups water
3 1/2 cups chicken broth
2 cups raw wild rice
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon black pepper
4 teaspoons olive oil
1 pound sliced fresh mushrooms
1/2 cup sliced green onions
2 cloves garlic, minced

directions

Peel and devein the shrimp and place the shrimp in shallow container.

Add the cherry tomatoes, sliced bell pepper, and sliced onion. Drizzle with the first measure of olive oil and sprinkle with the fresh dill. Mix well. Cover the container and marinate the shrimp in the refrigerator for 2-3 hours.

Combine the water and chicken broth in a large saucepan or dutch oven. Heat over high heat until boiling. Add the wild rice, thyme, rosemary, salt, and black pepper. Reduce the heat to a simmer, cover the pot, and let cook for 1 hour or until the rice is tender. Drain off any remaining water.

Heat a large skillet over medium-high heat. Add the remaining olive oil. When hot, add the green onions, mushrooms, and garlic. Cook, stirring frequently, for 5-7 minutes or until the mushrooms are soft.

Add the wild rice to the skillet and mix well. Cover the skillet and turn off the heat.

Preheat a grill to medium heat.

Thread the shrimp, cherry tomatoes, bell peppers, and onions on skewers* (alternating the ingredients).

Place the shrimp skewers on the hot grill and cook for 2-3 minutes or until the shrimp are opaque and cooked through and the vegetables are hot.

Place a serving of the wild rice on each individual dinner plate. Top with the grilled shrimp skewers and serve immediately.

recipe tips

Rinse the wild rice under cold water before cooking to remove any debris.

*If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

Don't overcrowd the grill when cooking the shrimp skewers for even cooking.

For a smoky flavor, add a sprinkle of smoked paprika to the shrimp and veggies before grilling.

Try different vegetable combinations for the skewers, like zucchini, mushrooms, or cherry tomatoes.

common recipe questions

What is wild rice?

Wild rice is a type of grain harvested from aquatic grasses. It has a nutty flavor and chewy texture.

Can I use a different type of rice instead of wild rice?

You can use a different type of rice, like brown rice or white rice, but keep in mind that the cooking time and liquid ratio may vary so adjust as needed.

How do I peel and devein shrimp?

To peel shrimp, remove the outer shell by pulling it off. To devein, use a sharp knife or shrimp deveiner tool to make a shallow cut down the back of the shrimp and remove the dark vein.

Do I need to marinate the shrimp and veggies?

Marinating the shrimp and veggies adds flavor, but if you're short on time, you can skip this step. The dish will still be delicious.

How can I tell if the wild rice is cooked?

Wild rice is done cooking when it has popped open and is tender, but still slightly chewy. Taste a few grains to check for doneness.

Can I use dried herbs instead of fresh dill?

You can substitute dried dill for fresh. Use a smaller amount of dried herbs, about 1/3 of the amount called for in the recipe (so, 1 tablespoon dried dill in place of 3 tablespoons fresh dill).

Can I use a grill pan instead of an outdoor grill?

Yes, a grill pan can be used indoors on the stovetop to cook the shrimp skewers. Make sure it's hot before adding the skewers.

What should I do if I don't have skewers for the shrimp?

If you don't have skewers, you can cook the shrimp and veggies directly on the grill using a grill basket or a piece of foil.

Can I use pre-cooked shrimp instead of raw?

Shrimp will become rubbery and tough very quickly so pre-cooked shrimp really only needs to heat through. That's not enough time to grill the veggies sufficiently. You could skewer the veggies and shrimp separately and cook them for different amounts of time to account for this.