GARLIC BUTTER SHRIMP AND QUINOA

But additionally because I’m in Washington, D.C., and after spending a weekend consuming a few reallyreallyreally great seafood, as an example, shrimp (with pineapple salsa and guac), lobster (mac and cheese), and crab (desserts with caramelized brussels sprouts), i am more than geared up to sign my lifestyles away and move to a extra coastal place permanently. i'm able to’t blame my excellent nation for its from time to time unfresh seafood, but in basic terms based on area, Minnesota simply cannot hold up with a place like this. LOBSTER FOR DAYS.

Which ends up in me say this: splurge on correct shrimp for this dish. right shrimp which means the most up to date you may get your paws on in anything vicinity you live. For me, it method going to a actually pleasant grocery keep that’s a bit out of the manner and shopping for it directly from the seafood counter, not frozen (even though a commenter delivered up a terrific factor that from time to time frozen is best in terms of satisfactory – it depends on the aspect list, so check your labels – the fewer the better). i am a large believer in convenience, however this dish is truely all about the shrimp so it's far completely worth a bit more power to a store with wonderful seafood to have mouthwateringly juicy, fresh shrimp to paintings with here.

GARLIC BUTTER SHRIMP AND QUINOA
GARLIC BUTTER SHRIMP AND QUINOA

But additionally because I’m in Washington, D.C., and after spending a weekend eating some reallyreallyreally tremendous seafood, for example, shrimp (with pineapple salsa and guac), lobster (mac and cheese), and crab (desserts with caramelized brussels sprouts), i am more than prepared to sign my life away and flow to a greater coastal region permanently. i will’t blame my excellent country for its once in a while unfresh seafood, but purely based on region, Minnesota simply can't keep up with a place like this. LOBSTER FOR DAYS.

Which ends up in me say this: splurge on suitable shrimp for this dish. excellent shrimp which means the hottest you can get your paws on in some thing place you stay. For me, it way going to a virtually best grocery store that’s a piece out of the manner and shopping for it without delay from the seafood counter, now not frozen (despite the fact that a commenter brought up a splendid factor that on occasion frozen is first-rate in terms of great – it depends at the component listing, so take a look at your labels – the less the higher). i am a big believer in comfort, but this dish is really all approximately the shrimp so it's far absolutely worth a bit more drive to a store with superb seafood to have mouthwateringly juicy, fresh shrimp to paintings with here.

GARLIC BUTTER SHRIMP AND QUINOA

INGREDIENTS:
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 5 teaspoons minced garlic, divided
  • 2 cups uncooked quinoa
  • 1 teaspoon chili powder, divided
  • 4 cups vegetable or chicken broth
  • 6 tablespoons salted butter, divided
  • 1 pound raw tail-on shrimp
  • salt and pepper to taste
  • fresh parsley for serving
  • fresh lemon juice for serving
INSTRUCTIONS:
  1. 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 1/2 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.
  2. While the quinoa is cooking, heat 1 tablespoon 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 1/2 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 1 teaspoon garlic and swirl around in the pan until the garlic is very fragrant.
  3. Melt the remaining 5 tablespoons butter with the 2 teaspoons garlic to make a sauce for drizzling (for this, crushed garlic or garlic paste would work really well but minced is also fine).
  4. Serve the quinoa and shrimp together in one dish, topping with fresh chopped parsley and lemon juice if desired. When the butter is melted and cooled slightly, drizzle over the shrimp and quinoa. Serve immediately, while still hot.

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