Colorful Grilled Seafood Salad With Wild Rice

WILD RICE SEAFOOD SALAD

Wild Rice Seafood Salad image

With the rich Native American heritage of our state, a Minnesota wild rice recipe is in order. Wild rice grows naturally in our shallow lakes and was a staple of Indian diets.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4-5 servings.

Number Of Ingredients 12

Ingredients

3 cups cooked wild rice
2 packages (5 ounces each) frozen cooked salad shrimp, thawed
2 cups flaked imitation crabmeat
1/2 cup each chopped sweet yellow, green and red peppers
1/2 cup chopped onion
1/2 cup red wine vinegar
1/4 cup olive oil
2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large serving bowl, combine the rice, shrimp, crab, peppers and onion. , In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over rice mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 313 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 916mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein.

GRILLED SHRIMP AND WILD RICE SALAD

Grilled Shrimp and Wild Rice Salad image

With a snappy lime-and-honey dressing, this grilled shrimp salad gets a time-saving boost from frozen prepared rice and green beans.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 2

Number Of Ingredients 13

Ingredients

1 (10-oz.) pkg. frozen white & wild rice (with green beans)
1/2 cup sliced fresh mushrooms
1/4 cup sliced green onions (4 medium)
1/4 cup shredded carrot
1/4 cup oil
1 teaspoon grated lime peel
2 tablespoons lime juice
1 tablespoon rice vinegar
1 1/2 teaspoons honey
1/2 teaspoon Dijon mustard
6 oz. shelled deveined uncooked medium shrimp (about 12 shrimp), tails removed
1 tablespoon oil
3 cups lightly packed torn romaine lettuce

Steps:

Cook rice as directed on package. In medium bowl, combine cooked rice, mushrooms, onions and carrot; mix well. Cover; refrigerate 1 hour or until cool.
In small bowl, combine 1/4 cup oil, lime peel, lime juice, vinegar, honey and mustard; mix well. Pour lime mixture over rice mixture; toss gently to coat. Return to refrigerator.
Heat gas or charcoal grill. In medium bowl, combine shrimp and 1 tablespoon oil; toss to coat. Let stand at room temperature for 10 minutes to marinate.
When grill is heated, place shrimp in grill basket (grill "wok"). Place grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 4 to 6 minutes or until shrimp turn pink, stirring occasionally.
Divide lettuce evenly onto individual serving plates. Gently stir rice mixture; spoon evenly onto lettuce. Top each with shrimp.

Nutrition Facts : Calories 560, Carbohydrate 37 g, Cholesterol 120 mg, Fat 7 1/2, Fiber 4 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 9 g