Friday, August 22, 2014

Garlic Butter Shrimp over Quinoa and Spinach

I'm pretending this is a healthy dish, paraded over a bed of quinoa. But it's really not. It's shrimp drenched in garlic butter. No, it does not compare to the wonder that is Giovanni's Shrimp Truck on the North Shore of Oahu. But few shrimp dishes are. I'll take what tasty seafood I can get in this land locked state.

adapted from Pinch of Yum

The Ingredients:
1 Tbsp olive oil
1 small onion, finely chopped
7-9 cloves of garlic, minced, divided
1 1/2 cups uncooked quinoa
1 1/2 tsp chili powder, divided
3 Tbsp fresh parsley, finely chopped
4 cups fresh spinach, torn
4 cups vegetable or shrimp stock (save those shells for just this purpose!)
6 Tbsp salted butter, divided
1 lb shrimp, peeled and de-veined
2 Tbsp dry white wine
salt and pepper to taste
fresh parsley for serving
lemon wedges for serving

The Process:
Heat the oil in a large saucepan set over medium-high heat. Add the onion and sauté until softened, about 5 minutes. Add 2 cloves of the minced garlic and sauté for 1-2 minutes more, or until fragrant. Add the uncooked quinoa and ½ teaspoon chili powder. Cook, stirring frequently for another 1 minute until the quinoa is coated in chili and oil. Add the broth, and bring to a boil. Cover, reduce heat and simmer for 15-20 minutes or until quinoa is tender.  Add the spinach during the last 2-3 minutes cooking and steam until wilted. Fluff with a fork and toss with parsley.

While the quinoa is cooking, melt 1 Tbsp of the butter in a large skillet over medium high-heat.  Add the shrimp and remaining 1 tsp chili powder. Cook until the shrimp are opaque, 3-4 minutes. Add 2-3 minced cloves of garlic and swirl around in the pan until the garlic is fragrant.

In a small saucepan over medium-heat, melt the remaining 5 Tbsp butter.  Add the garlic and cook for 1-2 minutes or until fragrant. Whisk in the dry white wine.

To serve, layer the quinoa mixture into the bottom of a casserole and top with a layer of the shrimp. Top with chopped parsley and drizzle with garlic butter. Serve immediately with lemon wedges.

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