Posts tagged ‘shrimp’

November 14, 2011

Chipotle Quinoa and Shrimp

This was a surprisingly good dish that I made the other day for Margie, who had been wanting to incorporate more quinoa into our diet.  Quinoa is a very healthy grain-like seed and often times is treated a lot like rice in how it is prepared.  Having not been a huge fan of quinoa with my first few encounters with it, I was very skeptical.  With good seasoning and ingredients such as this recipe, this turned out really well and we both agreed that we should make this again soon.

I originally came across the recipe on another blog, Karma Cucina, and had to try it myself.


Chipotle Quinoa and Shrimp


Serves 4

 

For the shrimp and marinade:

16 peeled jumbo shrimp

1/4 cup loosely packed cilantro leaves, roughly chopped

1 clove garlic, minced

1/4 cup extra virgin olive oil

1 Tbsp. seeded jalapeno pepper, minced

1/2 tsp. sea salt

1/4 tsp. fresh ground pepper

For the quinoa:

3 Tbsp. extra virgin olive oil

2 cloves garlic, minced

1 Tbsp. seeded jalapeno pepper, minced

1 medium onion, chopped

2 – 4 canned chipotle chilies, minced, with some of their adobo sauce

1 Tbsp. dried oregano

1/4 tsp. cumin

3/4 cup quinoa, rinsed and drained

Salt* and pepper to taste

1 can black beans, rinsed and drained

1/2 cup frozen corn kernels

1 1/2 cups vegetable or chicken stock

3/4 cup loosely packed cilantro leaves, roughly chopped

1 avocado, skin and pit removed, cubed

Lime wedges

Directions:

Combine the shrimp and marinade ingredients in a large resealable plastic bag.  Seal tightly and work the mixture around with your hands until well combined.  Refrigerate for 30 minutes.

In the meantime, pour olive oil into a medium sized pot over medium heat.  Add garlic, jalapeno, and onion and cook 5 minutes or until everything has softened.  Add chipotle chilies and adobo sauce, oregano, and cumin and cook for an additional minute.  Turn the heat up to medium high and add the quinoa, salt, and pepper.  Toss around and coat evenly for 3 – 5 minutes.

Add the beans, corn, and stock, bring to a boil, cover, and reduce heat.  Simmer for 15 minutes.  Remove the lid and test the quinoa for doneness. When the quinoa is fully cooked, it will be tender and look like a semi-transparent globule with a cream colored orbit or curly string hanging off.   If it’s not quite there yet in appearance and is still a little crunchy, add a bit more stock, cover, and simmer for another few minutes.

Once done, remove from heat, stir in cilantro leaves, cover and set aside.

Heat a large skillet over high heat.  Add shrimp and sear for approximately 2 minutes on each side or until the flesh is completely opaque.

Place a mound of quinoa on each dish and top with shrimp and avocado.  Serve with lime wedges.

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