Zesty Shrimp and Quinoa

Are you having trouble trying to find an easy to make, well balanced meal that tastes great? This may be just the recipe to help you get out of that rut!


The inspiration for this recipe actually came from one of my favorite cocktails; The Cesar! The combination of tomato, lemon, worcestershire sauce, a little heat, and some seafood really tickled my tastes buds (that was lame).

What you'll need:

• 1 cup of cooked quinoa
• 8-10 large shrimp 
• 8-10 cherry tomatoes (chopped)
• 1 tbsp of worcestershire sauce
• A splash of hot sauce if you like (I use locally made Maritime Madness; It's unreal)
• Fresh ground pepper
• Few handfulls of kale or spinach (chopped)
• A lemon

What to do:

Heat your oven to 400. In a large bowl, combine the chopped cherry tomatoes, quinoa, shrimp, worcestershire sauce, pepper, and hot sauce. Zest about a tbsp to two tbsp of the lemon in, then add the juice of half the lemon. Mix it all together. 

Now dump it all in a large piece of aluminium foil or a covered casserole dish. Fold up the aluminium foil so everything stays inside. Throw it in the oven for 20-25 minutes.

While that's in the oven steam your greens. If you go with kale like I did, I recommend you chop it up pretty fine; only because kale tends to be a little stiffer than something like spinach. 

When your shrimp and quinoa are done, just lay down a little bed of greens, and top with the the quinoa and shrimp!

Enjoy,

Shawn 

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