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I love shrimp and so does my daughter. I also love wild rice, now that I am older, I believe it is an acquired taste and it reminds me of Minnesota. This is a dish I found in a little cookbook from “The First Christian Church” in Duncanville, Tx., from the year 1974. I love old church and community cookbooks, they have the best home cooked recipes.
- 2 lb. raw shrimp
- wild rice
- 1/2 c. butter
- 1/2 lb. fresh mushrooms sliced
- 18 cherry tomatoes
- 1 c. sliced celery
- 1 tsp. parsley flakes
- 1/2 tsp. tarragon leaves
- 1/2 tsp. ginger
- 2 tsp. salt
- 1 tsp. dry mustard
- 1/8 tsp. garlic powder
- 1/4 tsp. pepper
- 3 tbsp. lemon juice
Shell and devein shrimp. In large skillet, sauté mushrooms in melted butter for 2 minutes. Add celery and tomatoes and sauté 1 minute longer. Remove and push to one side. Mix seasonings together, add shrimp and sprinkle with seasonings. Saute shrimp, stirring, 2 minutes. Add lemon juice, combine shrimp and vegetables. Cover and simmer 5 minutes. Serve over wild rice. Serves 4-6.
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