Chef Elise Wims' Recipes: Spicy Shrimp With Quinoa
Chef Elise Wims stopped by PTL to show off a delicious shrimp recipe!
Spicy Shrimp With Quinoa
Ingredients
For the quinoa:
- ½ tablespoon extra virgin olive oil
- ½ onion, finely chopped
- 1 clove garlic, minced
- 1 cup) uncooked quinoa
- salt and pepper
- (2 cups) vegetable broth
- 2 tablespoons fresh parsley, finely chopped
For the shrimp:
- ½ tablespoon extra virgin olive oil
- (1/2 lb) raw shrimp, tail-on
- 1 clove garlic, finely chopped
- ¼ teaspoon chili powder
- salt and pepper
- You will also need:
- fresh parsley, finely chopped
- the juice of half lemon
Instructions
In a fine-meshed strainer, rinse the quinoa under cold running water.
Heat the olive oil in a large pot over medium heat.
Add the onion, garlic and cook, stirring occasionally, for 3 minutes or until the onion softens slightly.
Add the quinoa and ½ teaspoon of chili powder. Season with salt and pepper.
Sautee for 1 minute then add the broth.
Bring to a boil uncovered. When it starts to boil, reduce the heat to the lowest setting, cover and simmer for 20 minutes or until the water is absorbed and the quinoa is cooked and tender.
Remove from heat, add the parsley and mix well.
While quinoa is cooking, cook the shrimp.
Heat ½ tablespoon of olive oil in a large skillet over medium high heat.
When the pan is hot, add the shrimp and sprinkle with ¼ teaspoon of chili powder. Season with salt and pepper and sautee until no longer translucent.
Add the garlic and cook until is very fragrant.
Mix the quinoa and shrimp together, drizzle with lemon juice and sprinkle with fresh chopped parsley. (Optional) Garnish with diced cucumber, tomato, and avocado.
