I realized, after I got home from the store, that I had bought ingredients to make two separate yet somewhat similar meals – both a marinaded/spicy shrimp type dish. And at that point it was too late to do anything about it, especially when you have a lot of fresh ingredients to use up. So, I spaced these out a far apart as I could so we weren’t eating the same thing too close together. Not that I suppose that it is a bad thing, but a little variety is nice.
This was my first experience using quinoa. It reminded me slightly of risotto in the way it was made but not quite as complicated to make. That part of the dish turned out okay but it wasn’t great. As my wife put it, “there are lots of things in here that are good for you”. That is a true statement but it didn’t really translate into a great tasting part of the dish. The shrimp on the other hand turned out very well. I again used precooked shrimp and pulled the tails off after thawing. I let them marinade and then poured it all into a pan and cooked them for a few minutes to heat them up. I poured off the excess marinade after a minute or so.
This was supposed to be grilled and while I am all about the grill, it seemed excessive to start a thing of charcoal for just a few minutes of cooking. If the propane tank on the other side of the grill wasn’t empty I might have used that.
This is something that I think can be done hot or cold. Since the quinoa is cold, the shrimp also being cold works just fine. No need to heat up the shrimp to eat the leftovers. Also, I did use all the spices in making this. I chose not to have the girls eat it due to the spiciness although it didn’t come out to be all that spicy. But they also complained a lot about the last shrimp dish (they still are it) but I picked my battle this time.
Recipe taken from the June 2013 issue of Cooking Light magazine
1/4 cup lime juice, divided
10 tsp olive oil, divided
2 tsp chili powder
1 tsp ground cumin, divided
1/4 tsp black pepper
1/4 tsp hot pepper sauce (four shakes from the Tabasco sauce bottle)
1/8 tsp smoked paprika
4 garlic cloves, chopped and divided
1 lb shrimp, peeled and deveined
3/4 cup uncooked quinoa
1/2 cup chopped onion
1 cup water
1/2 tsp salt, divided
1/2 tsp honey (I eyeballed this)
1 cup cherry tomatoes, halved
1/2 cup canned chickpeas, rinsed and drained
1/2 cup diced,more led avocado
1 oz feta cheese, crumbled
Combine 2 tablespoons of lime juice, 1 tablespoon of olive oil, chili powder, 1/2 teaspoon cumin, black pepper, hot sauce, paprika and 2 garlic cloves in a large ziplock bag. Add shrimp, mix to coat well. Marinate in the fridge for 30 minutes.
Rinse and drain quinoa. Heat 1 teaspoon of olive oil in a large saucepan. Add onion; sauté for 3 minutes. Add remaining garlic cloves and quinoa; cook 2 minutes, stirring constantly. Add 1 cup of water; bring to a boil. Cover, reduce heat, and simmer for 13 minutes or until all the liquid is absorbed. Cool. Combine remaining 2 tablespoons of lime juice, remaining 2 tablespoons of olive oil, 1/2 tsp cumin, 1/4 tsp salt and honey in a large bowl. Stir with a whisk. Add quinoa mixture, tomatoes, chickpeas, avocado and cheese. Toss gently.
Remove shrimp from marinade. Cook for a few minutes until done. If grilling, thread shrimp onto skewers.
Divide quinoa mixture among plates, top with shrimp.
This is supposed to make 4 servings, which we ended up with.