Wednesday, April 24, 2013

Pepper Shrimp Quinoa

        I love shrimp!! Love it. And it is ridiculously low-cal, protein packed and tasty! I made this recipe a while ago, and am finally sharing it now.  It is a good time of year to whip this up, with fresh herbs abundant as we get into spring. The recipe is adapted from Quinoa 365- The Everyday Superfood, by Patricia Green and Carolyn Hemming. Its a great dish to make for a light dinner, or as a side dish.

-1/2 cup quinoa
- 1 cup water
- 1 cup half and half cream (or milk)
- 1/2 tsp Worcestershire sauce
- 1/2 cup white wine
- 2 T chopped fresh basil
- 2 T thyme
- 2/3 cup grated Parmesan cheese
- 1 T vegetable oil
- 1 cup finely chopped white onion
- 1 tsp fresh minced garlic
- 1 large red bell pepper, diced
- 1 llb peeled cooked shrimp
- 1/2 cup raw unsalted pumpkin seeds

- Hring quinoa and water to a boil in a medium saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan for 5 more minutes. Remove lid and fluff with a fork
- Whisk cream, Worcestershire sauce and wine in a medium saucepan and cook over medium low heat for 4 minutes. Stir in basil, thyme and cheese. Simmer on low for 3 more minutes
- Heat oil in a large skilled over medium heat  add onion and saute for 5 minutes. Stir in garlic, red pepper and cook for 3-4 minutes.Add shrimp, cooked quinoa and pumpkin seeds. Saute until heated through. Top with Parmesan sauce and serve.


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