Shrimp and Clams on Wild Rice

Name: Shrimp and Clams on Wild Rice
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 3 tablespoons olive oil, divided; 1 onion, minced; 4 garlic cloves, minced and divided; 1 tablespoon chopped fresh tarragon; 1 cup wild rice, rinsed in cold water; ½ cup white wine; sea salt to taste; 2 cups boiling water; 2 pounds littleneck clams, scrubbed; 1 pound large shrimp, peeled and deveined; freshly ground pepper to taste

Paola van der Hulst Website

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Think of this shellfish and wild rice recipe as a cross between a paella and a risotto. The results are a creamy and incredibly tasty seafood dish. Onion, garlic and fresh tarragon are sautéed together before adding wild rice and white wine to the pan. Then, boiling water is added to cook the rice in this flavorful broth you have created. Clams are added to the pot and cooked until their shells open. The dish is topped with garlic shrimp and dinner is served!

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Servings: 4

Ready in: 40min PT40M

Ingredients

3 tablespoons olive oil, divided
1 onion, minced
4 garlic cloves, minced and divided
1 tablespoon chopped fresh tarragon
1 cup wild rice, rinsed in cold water
½ cup white wine
sea salt to taste
2 cups boiling water
2 pounds littleneck clams, scrubbed
1 pound large shrimp, peeled and deveined
freshly ground pepper to taste

Directions

Heat 2 tablespoons olive oil in a large pot on high until shimmering. Reduce heat to low and fry the onion and half the garlic in hot oil, stirring constantly, until golden, 5 to 7 minutes; add tarragon and cook until the only begins to brown, 2 to 3 minutes more.
Stir the rice and white wine with the onion mixtures and cook, stirring constantly, until the rice is slightly tender, 2 to 3 minutes; season generously with sea salt. Pour the boiling water over the rice, place a cover on the pot, and cook for 10 minutes.
Add the clams to the pot, replace the cover, and continue to cook until the clams open, about 15 minutes more.
While the clams cook, heat 1 tablespoon olive oil in a skillet over medium. Cook the remaining garlic in hot oil until fragrant, about 30 seconds; add the shrimp and cook until they turn pink and are no longer translucent, 2 to 3 minutes per side.
Season rice with sea salt and pepper; let rest for 3 to 5 minutes before serving topped with the shrimp.

Mealthy tip:

Serve this delightfully garlicy dish sprinkled generously with chopped parsley which is a natural breath freshener! It also adds a beautiful burst of color to the presentation.

Tagged:

Dinner Mediterranean Shrimp Fish Wild Rice Shellfish Seafood Clams

Reviews

4.5out of 5 Stars

(2 Reviews)

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What others are saying

Greg Jones says:

This paella and risotto hybrid was creamy and delicious. Wild rice is always a good choice! I didn't add clams, but I did pair it with shrimp and it was really good. Simple and easy to make, which I love.

Aja A says:

So I've never been good with making paella unfortunately, but this dish is like an easy, mock version of it with risotto vibes. This was definitely a winner with my friends and I. The white wine gives off the classic notes of risotto and I'm here for it.