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