Shrimp with Lemon Quinoa

posted in: Cook, First Foods | 7

Shrimp with Lemon Quinoa | firsttimefoods.com

I didn’t grow up eating a lot of seafood, and no shellfish whatsoever. L. Smith, who’s from the Ocean State (RI!), has introduced me to many kinds throughout our years of dating. As a result I’ve started to try my hand at cooking with new/different seafood & shellfish. Shrimp is probably the one I’ve cooked the most, but by no means am I an expert.

[jump right to the recipe]

Case in point: I found the recipe for saucy sautéed shrimp and decided to try it out. It sounded simple and easy enough. I bought shrimp at the fish counter of the supermarket (it was on sale – score!) and brought it home to cook. As I’ve mentioned I’m still new to cooking shellfish. So little did I know that it doesn’t always come clean, as in de-veined and shells removed. I went through this entire recipe and just as I was about to dig in I realized the shells and their little legs were still on – whoops!

It definitely made for a messy eating experience, having to remove the shells one-by-one before I could eat, but now I know for next time, to be on the lookout for the shells! I did hear from some people that it is in fact ok to cook the shrimp with the shells on – they even say that the shells help the shrimp cook better and stay moist. But, I think next time I will remove the shells to accommodate an easier eating scenario.

This recipe is great for a quick weekend meal. The quinoa has a bright lemon flavor, and the sauce is yummy. I didn’t love this recipe (but you might!), so next time I’ll try something new.

Shrimp with Lemon Quinoa | firsttimefoods.com



Shrimp with Lemon Quinoa

By

Shrimp with Lemon Quinoa is a light easy meal that can be an introduction to seafood. Give it a try here.

Prep Time: 5 mins

Cook Time: 25 mins

Total Time: 30 mins

Yield: Serves 4

Ingredients

  • 1 cup quinoa
  • ¼ tablespoon salt
  • 1 lemon, juiced (about 3 tablespoons) and zested
  • 1 cup white wine, divided into ⅓ and ⅔ cups
  • 1-1/4 cup water
  • ½ cup minced parsley, divided into ¼ and ¼ cups

Shrimp:

  • 1 pound shrimp
  • 2 tablespoons unsalted butter, divided into 1 tablespoon and 1 tablespoon
  • 3 cloves garlic, minced
  • 2 shallots, minced
  • ⅓ cup sun-dried tomatoes

Instructions

  1. In a large saucepan, heat ~ tablespoon of olive oil over medium heat.
  2. Add the 1 cup of quinoa and cook, stirring for 1-2 minutes, until quinoa starts to toast.
  3. Add the 3 tablespoons lemon juice, ⅓ cup white wine and 1-1/4 cup water and salt.
  4. Turn heat to high and bring to a boil.
  5. Cover and lower heat to a simmer for 15 minutes.
  6. Turn off the heat and let stand, covered, for 5 minutes.
  7. Fluff the quinoa with a fork and add in the lemon zest and ¼ cup parsley.
  8. While the quinoa is cooking, melt 1 tablespoon of butter over low heat in a heavy saucepan.
  9. Add the garlic, shallots and tomatoes. Cook over low heat, stirring frequently, until the garlic is fragrant and the tomatoes are soft.
  10. Turn the heat to medium, add another tablespoon of butter and the ⅔ cup of wine.
  11. Whisk continuously and bring to a simmer.
  12. Add in the shrimp and cover with lid to cook through.
  13. Stir in ¼ cup parsley and season with salt and pepper.
  14. Serve over quinoa.

7 Responses

  1. Aubri
    | Reply

    I really really love shrimp. We never buy it because of the budget… but if I do this recipe will be in my top picks of what to make!

    • rlk
      | Reply

      Hi Aubri,

      Thanks for checking out our blog! I agree shrimp can be a bit pricey to include in my weekly shopping budget, but sometimes when it’s on sale, I’ll splurge, just to mix up what I’m eating. I hope you do get a chance to try this recipe out soon! Enjoy!

  2. Diane Roark
    | Reply

    I am so glad you stop by and linked up with Saturday Dishes. I truly love shrimp. I grew up on the Gulf in South Alabama. This looks truly delicious. Your pictures are terrific! Great Job! I pinned it!
    Blessings,
    Diane Roark
    http://www.recipesforourdailybread.com

  3. Diane Roark
    | Reply

    Thanks for stopping by and linking it up to Saturday Dishes blog hop. Blessings,
    Diane Roark
    http://www.recipesforourdailybread.com

  4. Jen @ Yummy Healthy Easy
    | Reply

    Gosh, this is absolutey beautiful! I love quinoa and shrimp. Definitely trying this one. I plan on featuring this on Saturday Night Fever tomorrow night at 6pm! I hope you’ll stop by and link up again with us! Pinned!

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