How to make it

  • Cook wild rice according to package instructions. Usually it is 30 - 45 minutes, depending on how you like it. Heat 1 tablespoon of the butter in a large skillet over medium-low heat. Add the green onions, bell peppers, ginger and garlic and saute until soft, about 5 minutes. Add the shrimp and saute until almost done, 1 to 2 minutes. Set aside. (I didn’t saute mine, but boiled them instead.)
  • Melt remaining 3 tablespoons butter in a saucepan over medium heat. Whisk in the flour and stir until well combined. Whisk in the chicken broth, whipping cream and sherry and simmer until thickened, about 10 minutes.
  • Heat oven to 350 degrees. Place the cooked rice in a large mixing bowl. Add the shrimp mixture, white sauce, water chestnuts and shredded cheeses. Season to taste with salt, pepper and nutmeg. MIx thoroughly. Pour into a 9-by-13-inch glass baking dish. Sprinkle with the bread crumbs and almonds and bake, uncovered, for 20 to 30 minutes, until bubbly.

Reviews & Comments 3

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  • perlandra 9 years ago
    LOL krumkake! Actually I was born and raised in Hayward, WI. My sister-in-law, Rose, got me hooked on Ramy Wild Rice years ago (she was also from Mankato).

    Rose and John live in Minneapolis now. Anyway, I order my Ramy Wild Rice all the time and use nothing else. I tried to find it once when going through Mankato, but me and directions don't go too well and I could not find it.

    Now we have a GPS so might just swing through there one day. I love their rice!

    This really is a great dish to serve. Hope you enjoy it!

    Living in Rapid City, SD now. :)
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  • krumkake 9 years ago
    Too funny - when I saw the "Ramy Wild Rice" I figured you had to be a midwesterner...I was born and raised in Mankato, so I know the name well!! Your recipe sounds delish, and I have printed it off so I can try it on company next time I have a houseful - can't wait to taste it! Thanks, perlandra... Krumkake
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    " It was excellent "
    lacrenshaw ate it and said...
    I could eat this at least once a week, perl! My thanks and my five.
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