Time: 1hr
Servings: 4-6
Rating: 4.5/5
Recipe by John Currence from Food & Wine: https://www.foodandwine.com/recipes/quinoa-spice-roasted-shrimp-and-pistou
INGREDIENTS
Spiced Shrimp
- 1 lb medium shrimp, shelled & deveined
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp fennel seed powder
- 1/2 tsp thyme
- Salt & pepper
- 1 tbs olive oil
Pistou
- 1/2 cup fresh basil leaves
- 1/4 cup fresh parsley
- 2 tbs fresh rosemary
- 1 tbs fresh thyme leaves
- Salt & pepper
- 2 cloves garlic
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1/4 cup olive oil
Quinoa
- 1.5 cup quinoa
- 2 1/4 cup water
- 1 tbs olive oil
INSTRUCTIONS
- In a bowl, mix together shrimp, spices, and olive oil. Marinate for at least 30min.
- Preheat oven to 425 deg F.
- In a large pan, bring quinoa, water, and olive oil to boil. Simmer for 15min. Then let stand for 5min.
- In a food processor, pulse together fresh spices, garlic, and cheese. Add in olive oil and puree until smooth.
- Bake shrimp for 8min or until pink. Cut into thirds.
- Toss together shrimp, pistou, and quinoa.
Thoughts
I ended up doubling the shrimp & pistou ratio to quinoa. The quinoa is well seasoned and has a good crunch with the shrimp. Maybe next time I’d broil the shrimp for a more browned / charred effect. This would also pair well with a side of veggies.
