Jean-François Plante's recipe

Servings 4 • Prep time 15 min • Cook time 45 min • Rest time 15 min

Ingredients:  

175 g (1 cup) wild rice

200 g (7 oz) Nordic shrimp

125 ml (½ cup) extra-virgin olive oil

Juice and zest of 1 organic (or blanched) lemon

2 pinches of Espelette pepper

2 tsp herbes salées du Bas-du-Fleuve 

Ground pepper

15 g (½ cup) sea asparagus, cut into 1-cm (z-in) lengths + a few whole sprigs (for garnish)

About 20 cherry tomatoes, halved

About 20 fresh flat-leaf parsley leaves

A few small fresh basil leaves

Instructions:  1. In a large saucepan over high heat, bring 1 litre (4 cups) of water and rice to a boil. Over low heat, cook for 45 minutes or until the wild rice is al dente. Rinse, drain and let cool completely.

2. In a large salad bowl, gently toss the shrimp, olive oil, lemon juice and zest, herbes salées and Espelette pepper. Season with pepper. Set aside about 15 minutes at room temperature.

3. Stir in wild rice, sea asparagus, cherry tomatoes, parsley and basil. Toss gently, garnish with sprigs of sea asparagus and serve cold.