Emmanuel Lutheran Church
Menominee - Michigan
Recipe Exchange: Casseroles
Jerry’s Wild Rice and Shrimp
1-1/2 cups Wild Rice
½ cup White long grain rice (can use brown rice)
2-tbs Melted butter
½ tsp Salt
2-doz Large shrimp
4-tbs Olive oil
½-tsp Oregano flakes
½-tsp Onion salt
Dash of white pepper
2-tsp Lemon juice
6-tbs Dry white wine
(Butter and paprika to coat shrimp)
Preheat oven to 325 degrees.
Cook the wild rice and the white (brown) rice according to instructions. Drain if necessary and fluff with a fork. Combine the two rices and add butter and salt.
While rice is cooking, combine olive oil, oregano, garlic salt, onion salt, pepper, lemon juice. Beat with a fork until blended. Add wine and mix again. Add to cooked rice mixture.
Bake in a slow oven, 325, for 30 minutes, while preparing shrimp.
Drop frozen shrimp into boiling water and return to a boil. Remove from heat, cover and let stand for two-three minutes. Drain and coat with butter and paprika in a pan.
Add shrimp to rice mixture and return to oven for 15 minutes uncovered.
DO NOT OVER COOK THE SHRIMP AS THEY WILL BECOME TOUGH AND SHRINK.