Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

AOL ˇ
More Sites You Might Like
- Slashfood
- ParentDish
- Holidays
- Health
- Fitness
- Games
- Living
- DIY Life
- Green Daily
- Horoscopes
- Lemondrop
- Morning Rush
- Pets
- Patch
- ShelterPop
- Shortcuts
- StyleList
- Weddings
- WalletPop
Mail

Quinoa with Spice-Roasted Shrimp and Pistou

		0
		0
		0
		0
		0

READ REVIEWS (0)

Quinoa with Spice-Roasted Shrimp and Pistou

James Baigrie

1 hr total
0 mins prep

Recipe Filed Under
Shellfish, Seafood, Shrimp, Spice, Grain, Quinoa, Roasting, Healthy, Main Dish, Dinner, Entertaining

Provided By: Food&Wine

Would you say this recipe is...

+ VOTE NOW

Chef John Currence coats shrimp with a potent mix of fennel seeds, dried oregano and garlic and onion powders. He flavors the quinoa with a vibrant, pesto-like pistou, made with a judicious amount of oil.

Ingredients

Serves:

1/2 pound medium shrimp, shelled and deveined

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon dried oregano, crumbled

1/2 teaspoon fennel seeds, chopped

1/4 teaspoon dried thyme

1/4 cups canola oil

Salt and freshly ground pepper

1/4 cup eaves, packed basil l

2 tablespoons flat-leaf parsley

1 tablespoon fresh rosemary leaves

1 1/2 teaspoons fresh thyme leaves

1 clove garlic, smashed

2 tablespoons freshly grated Parmigiano-Reggiano cheese

1 1/2 cups quinoa, rinsed

2 1/4 cups water

Directions

1. 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.

2. 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.

3. 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.

4. 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.