Ingredients
For the rice:
- 1 cup wild-brown rice blend
- 1 3/4 cups chicken broth (or vegetable broth)
For the brine:
- 4 cups cold water
- 2 tablespoons brown sugar
- 2 tablespoons salt
For the skillet:
- 1 pound large shrimp (16/20 count), peeled and deveined
- 1 tablespoon seasoning salt (recipe below, or use your favorite)
- Black pepper, freshly ground
- 2 tablespoons olive oil
- 2 tablespoons butter or ghee
- 1 onion, chopped
- 1 red bell pepper (optional), chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- 1/8 teaspoon cayenne pepper (optional, adjust for heat preference)
- 3-4 slices cooked bacon, crumbled
- ¼ cup fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
Seasoning Salt Recipe (if needed):
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon black pepper
1 teaspoon paprika
Instructions
Make the rice:
- Combine the rice and chicken broth in a medium saucepan.
- Bring to a boil, then reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed (about 45-50 minutes).
Brine the shrimp:
- In a large bowl, whisk together cold water, brown sugar, and salt.
- Add shrimp and let sit in the brine while the rice finishes cooking (about 15-20 minutes).
Prepare the vegetables:
- Chop the onion and bell peppers (if using). Mince the garlic.
Cook the shrimp:
- Remove the shrimp from the brine and pat dry. Divide the shrimp in half.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half the shrimp and season with half the seasoning salt and some pepper. Cook for 1-2 minutes per side, or until pink and cooked through. Remove to a plate.
- Repeat the process with the remaining olive oil and shrimp.
Sauté the vegetables:
- Reduce heat to medium and melt the butter in the skillet.
- Add the onion and bell peppers (if using), sautéing until softened (about 5 minutes).
- Add the garlic and cook for another minute, until fragrant.
Spice it up:
- Add the smoked paprika, turmeric, and cayenne pepper (if using). Stir for 30 seconds to bloom the spices.
Assemble the skillet:
- Add the cooked rice and cooked shrimp to the skillet. Stir to combine.
- Stir in the crumbled bacon.
Finishing touches:
- Taste and adjust seasonings with salt, pepper, and more seasoning mix if desired.
- Garnish with chopped fresh parsley and serve with lemon wedges.
Tips:
- Don’t overcook the shrimp: Shrimp cook quickly, so watch them carefully to avoid them becoming rubbery.
- Make it your own: Add other vegetables like mushrooms, spinach, or asparagus.
- Rice alternatives: Feel free to use regular long-grain brown rice if a wild rice blend isn’t available.
Enjoy your delicious and healthy shrimp and wild rice skillet!
