Wednesday, March 12, 2014

Garlic Butter Shrimp and Quinoa




The other night I planned a beautiful dinner, but things didn't go as planned, and then they did! Let me rewind a little bit....

Blessed with this San Diego weather,my husband and I decided a long day of beautiful 80 degree crystal blue skies and calm seas was in order. That would mean a day on the sailboat. My husband and I enjoyed a wonderful day with friends, and then stayed the night on the yacht. The day was perfect, but I didn't sleep too well that night. I was cold after having a day in sunshine. The night reminded it me it indeed was not yet summer. 

I still got up and ready to hit yoga the next morning. I did too. I went to yoga that morning. I killed it. Then I walked to get fresh shrimp for the wonderful meal I planned to make. I walked home happy and pleased with myself for being productive. I even made a huge breakfast after yoga which is something I don't do during the week, I reserve big breakfasts for Saturdays, and this was a Monday. Usually it is steel cut oats and anything fresh fruit I have during the week. Nope, this day was full of eggs, bacon, and potatoes. Yep, I dove in and devoured that meal. Then it happened. Call it 24 hours of sea air. I completely fell asleep. I crashed. This was not a 20 minute nap people. The next time I looked at the clock it was 3:30 in the afternoon. Panic set in. Just for a second, then I realized how sore and tired I still was. I was beginning to doubt dinner was going to make it on the table.
My sweet daughter was staying with us for the evening and said she could make dinner. Rarely giving up my kitchen duties, I was hesitant. Then I tried to get up and realized I was down for the count. So I handed over the reigns to my 20 year old daughter. 

I recently received a lovely package from Bob's Red Mill that contained some wonderful Organic Tri-Color Quinoa


Knowing how simple Quinoa was to make. I knew she could do it. The dish came out flawless with NO HELP FROM ME!
If she can do it, you can do it. It was such a great dish that my husband text me the next day and said: "My lunch in yummy, tell Taylor thank you!". He took the leftovers. It is easy and so delicious! Enjoy!


Garlic Butter Shrimp and Quinoa
adapted from: Pinch of Yum


1 tablespoon olive oil 
1 cup finely chopped sweet onion 
8 teaspoons minced garlic, divided 
2 cups uncooked quinoa 
1 1/2 teaspoon chili powder, divided 
4 cups vegetable or chicken broth 
8 tablespoons salted butter, divided 
1 pound raw tail-on shrimp 
salt and pepper to taste 
fresh parsley for serving 

Heat the oil in a large nonstick pot over medium high heat. Add the onion and saute until softened, about 5 minutes. Add 2 teaspoons of the garlic and saute for 1 minute, stirring constantly to prevent burning. Add the uncooked quinoa and ½ teaspoon chili powder. Sprinkle with salt and pepper. Saute for another 1 minute to add flavor to the quinoa. Add the broth, bring to a boil, cover and cook for 15-20 minutes. When the quinoa is done, it will be soft throughout. Fluff with a fork and toss with fresh minced parsley. 
While the quinoa is cooking, heat 2 tablespoons butter in a large skillet over medium high heat. When the pan is hot and the butter is melted, add the shrimp and sprinkle with the remaining 1 teaspoon chili powder directly in the pan. Season with salt and pepper and saute until no longer translucent and golden brown on the outside. Just at the end of the saute, add 2 teaspoons garlic and swirl around in the pan until the garlic is very fragrant. 
Melt the remaining butter with the 4 teaspoons garlic to make a sauce for drizzling (for this, crushed garlic or garlic paste would work really well but minced is also fine). 
Serve the quinoa and shrimp together in one dish, topping with fresh chopped parsley . When the butter is melted and cooled slightly, drizzle over the shrimp and quinoa. Serve immediately, while still hot.


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