Tuesday, November 15, 2011

Mojo Shrimp with Quinoa

  • 1 cup freshly squeezed orange juice 
  • zest of one orange - minus 2tsp
  • 1/4 cup chardonnay (or more orange juice)
  • 3 large garlic cloves, minced
  • Pinch of salt
  • 1/4 teaspoon dried crushed red pepper
  • 1/4 teaspoon cumin
  • 1 pound deveined peeled shrimp
  • 1 cup chopped red onion
  • 1 tsp olive oil
  • 3  tsp butter 

For the quinoa:

  • 2 cups low-sodium chicken stock or water
  • 1 cup quinoa, rinsed in cold water and drained
  • 1 teaspoon kosher salt
  • 2 teaspoons finely grated orange zest
  • ½ teaspoon cumin

Heat oil and butter in a large nonstick skillet over medium-high heat. Add garlic and onion.
Cook and stir until onion is translucent. Add wine and orange juice. Let simmer for a minute or two.
Add shrimp. cook and stir 3 minutes or until shrimp begin to turn opaque.
Add cumin, red pepper flakes, and orange zest. Cook and stir 2 minutes or just until shrimp are cooked though.

To make the quinoa: In a medium pot, bring the stock to a boil. Reduce the heat to medium-low and add the quinoa and salt. Cover and let cook for 10 minutes. Add orange zest and cumin and cook for 10 more minutes, or until most of the liquid has been absorbed. Turn off the heat and leave the pot covered. 
(Note: The quinoa can be made 1 day ahead up to this point and refrigerated. )

You can also serve over mixed greens, rice, pasta or polenta.

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