Ingredients
½ lb medium shrimp, shelled and deveined
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
½ tsp dried oregano, crumbled
½ tsp fennel seeds, chopped
¼ tsp dried thyme
¼ cup canola oil
salt and freshly ground black pepper
¼ cup packed basil leaves
2 Tbsp flat-leaf parsley
1 Tbsp fresh rosemary leaf
1 ½ tsp fresh thyme leaf
1 clove garlic, smashed
2 Tbsp freshly grated Parmigiano-Reggiano cheese
1 ½ cup quinoa, rinsed
2 ¼ cup water
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
½ tsp dried oregano, crumbled
½ tsp fennel seeds, chopped
¼ tsp dried thyme
¼ cup canola oil
salt and freshly ground black pepper
¼ cup packed basil leaves
2 Tbsp flat-leaf parsley
1 Tbsp fresh rosemary leaf
1 ½ tsp fresh thyme leaf
1 clove garlic, smashed
2 Tbsp freshly grated Parmigiano-Reggiano cheese
1 ½ cup quinoa, rinsed
2 ¼ cup water
Directions
- In a resealable plastic bag, toss the shrimp with the garlic and onion powders, paprika, oregano, fennel seeds, dried thyme, 1 tablespoon of the oil and 1/2 teaspoon each of salt and pepper until coated. Let stand at room temperature for 30 minutes.
- Meanwhile, preheat the oven to 425°. In a food processor, pulse the basil, parsley, rosemary, thyme leaves, garlic and cheese. Add 2 tablespoons of the oil; puree until smooth. Season with salt and pepper.
- In a saucepan, combine the quinoa, water and the remaining 1 tablespoon of oil. Season lightly with salt and bring to a boil. Cover and simmer over low heat until the quinoa is tender, about 15 minutes. Let stand for 5 minutes. Transfer to a bowl; keep warm.
- On a baking sheet, roast the shrimp for about 8 minutes, until curled and pink. Cut the shrimp into thirds and add to the quinoa with the pistou. Toss well, season with salt and pepper and serve.
