Cajun Shrimp and Quinoa

By JoshandMegs -
We've been on a quinoa craze lately. All four of us really enjoyed this dish, and it was really simple and quick to make. I could eat a lot of this stuff.

Cajun Shrimp and Quinoa

3/4 lb shrimp (honestly I don't know how much shrimp WE used, but this was the recipe)
4 medium tomatoes, cut into chunks
1 jalapeno, seeded and chopped
1/2 c. chopped yellow onion
2 cloves garlic, minced
1 tbsp tomato paste
3 tbsp olive oil
2 1/2 tsp cajun seasoning (again, I didn't measure this, just sprinkled as I desire)
2 1/2 c. cooked quinoa
1 c. shredded fontina cheese
S&P to taste
Fresh cilantro for garnish 

Toss the shrimp and 1 tsp cajun seasoning together, set aside.
Toss the tomatoes with 1 tbsp olive oil and 1 tsp cajun seasoning, set aside.
Heat 1 tbsp olive oil over medium heat in a cast iron skillet (or any oven-safe skillet. If you don't have one, just transfer from a regular pan to an oven-safe dish before placing in the oven). Cook the shrimp until opaque, about 2-3 minutes per side. Remove from the pan and set aside.
Add the remaining 1 tbsp of olive oil to the pan along with the onion, jalapeno and garlic. Cook until the onion and jalapeno are tender, stirring often. Mix in the quinoa, tomato paste, 1/2 tsp cajun seasoning and tomatoes. Top with shrimp and then sprinkle with the fontina cheese.
Place in the oven and bake at 350 for 15 minutes. During the last 2 minutes, turn on the broiler until the cheese is slightly brown and bubbly.
Garnish with fresh cilantro.

Bon Appetite!

Comments

Post a Comment

what do you think?

Popular posts from this blog

Chicken Shawarma and Vegetarian Option

By jeff and alli -
This is a hit in our family.  I make chicken for the meat eaters and chickpeas for the non-meat eaters and everyone is happy.  I serve this along side a slaw, sliced tomatoes, basmati rice or naan, and Tzatziki.  Serves 4  Ingredients: For the Chicken Shawarma 2 T cornstarch 1/2 T salt 1 tsp ground cumin 1 tsp paprika 1 tsp ground turmeric 1 T cayenne 3/4 tsp ground cinnamon 2 T vegetable oil 1 lb 10 oz boneless chicken thighs, halved For the Garbanzo Beans  2 cans Garbanzo beans, drained 2 T cornstarch 1/2 T salt 1 tsp ground cumin 1 tsp paprika 1 tsp ground turmeric 1 T cayenne 3/4 tsp ground cinnamon 2 T vegetable oil Directions : 1. Preheat the oven to 350 F and lightly grease a 9x5 inch loaf pan 2. For the chicken, mix together the cornstarch, salt, cumin, paprika, turmeric, cayenne and cinnamon. 3. Put the oil into a bowl, then add the chicken and stir it around.  Add the dry spice mix and stir to coat all the chicken pieces well.  Layer the piec...
Read more

Grapefruit Tiramisu

By jeff and alli -
 This ended up being a hit with the family and the missionaries.  I want to tweak the cocoa powder.  Sometimes you would kind of breath it in, which wasn't great, but the flavor of it was fine. I'm going to decrease the cocoa powder by a tad and see how that goes. I also want to try using coconut on top instead of cocoa powder.  Ingredients : 3 large eggs, separated (just using the yolks - save whites for later) 1/3 cup sugar + 1 tablespoon of sugar 1 cup plus 2 Tablespoons mascarpone 1 teaspoon vanilla bean paste 2 grapefruits, finely grated zest and 1 - 1.5 cups juice 1.5 cups of whipping cream 1/2 tsp vanilla extract 1 package of ladyfinger cookies (we used 24.  some people used 16, some 30) 1 Tablespoon cocoa powder for dusting Directions : 1. Have a 1 quart or larger dish at the ready. 2. Put the egg yolks and 1/3 cups sugar into the top of a double boiler. Whisk over medium high heat until the sugar has dissolved and the mixture is 165 degrees. Remove from...
Read more

Garlic Yogurt with Eggs and chile butter

By jeff and alli -
 I thought this sounded and looked kind of weird when Isla made it, but turns out, it was yummy. Serves 4 Prep 10 minutes Cook 6-8 minutes Ingredients : 1 cup plain yogurt (greek is fine) 1 garlic clove, finely chopped or grated zest and juice from 1 lemon 1/2 lemon cut into wedges salt 4 eggs 1/2 tablespoon sesame oil 4 T butter 2 T crushed red pepper flakes or Aleppo pepper 1/3 tsp paprika 1 T sesame seeds Fresh parsley, basil, mint, and/or dill for serving (any combo works)  Good hearty bread, or flat bread Directions : 1. In a small bowl, stir together the yogurt, garlic, lemon zest and juice and a pinch of salt.   2. In a small saucepan over medium heat, combine sesame oil, butter, lemon wedges, red pepper flakes, paprika and pinch of salt.  Cook until lemon is browned, 3-4 minutes.  Remove from the heat and discard lemon wedges.  Stir in the sesame seeds. Set aside. 3. Poach or fry the eggs. 4. Spread the yogurt into the bottom of 4 bowls and add...
Read more