*Photo and Recipe from www.perrysplate.com
It's 12:20AM and apparently I will be blogging in bold because despite the fact that I disabled the bold feature, it is still being bold and I have not the patience nor the brain capacity right now to fix it : )
But---- this was really easy and really delicious! You'll love it, and it marks my second recipe that I know to use quinoa for, and everybody raves about the first one, so....you pretty much can't go wrong with the quinoa : ) Or shrimp for that matter.
Quinoa with Garlic, Nuts, & Raisins
adapted from Food Network Magazine Apr 2010 (Ellie Krieger)
1 cup uncooked quinoa, rinsed
1 3/4 cups low-sodium chicken broth or water
1/4 cup nuts (pinenuts or chopped walnuts/pecans recommended)
2 T preferred cooking oil (grapeseed or coconut)
2 cloves garlic, thinly sliced
1/3 cup fresh parsley or cilantro
1/4 cup raisins or dried cranberries
1 T fresh lemon juice
pinch of salt and pepper (to taste)
Place the quinoa in a medium saucepan and cook over medium heat until toasted, about 2 minutes. Add chicken broth (or water) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.
Meanwhile, toast the nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.
Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.Serves 3-4.
Grilled Garlic Shrimp
from Perrys' Plate
1 lb large, uncooked shrimp, shelled and deveined
4 T butter, melted
2 cloves garlic, minced
pinch Kosher salt
metal or wooden skewers
Combine melted butter and garlic in a small bowl. Let it sit while you prepare the shrimp.
Preheat BBQ grill or stove-top grill pan to medium-high heat.
Rinse shrimp, pat dry, and place on skewers, piercing each shrimp in two places to keep them from moving around too much. Sprinkle shrimp with a pinch or so of salt, then brush the garlic-butter on one side. Place skewers on the grill, butter-side-down. Brush the other sides with remaining garlic-butter. Cook for about 2-3 minutes or until the shrimp are mostly pink. Flip and cook another 2-3 minutes until fully cooked and pink. Don't overcook them or they'll turn rubbery
* I just sauteed my shrimp in a pan with butter and garlic, and I omitted the raisins because ewwww! Bleck, craisins maybe would be good- but this was plenty good without adding toddler fodder into the mix. And I used olive oil. Enjoy!