Shrimp and Quinoa Skillet Dinner with Two Drizzles


fullsizeoutput_4590.jpegFirst of all, thank you all for the kind words about our “Front Facelift.”  They really mean a lot.

To be honest, Rourke was very skeptical when I told him what I wanted to do.  And, when I started painting the doors with a new can of paint after painting the shutters with another, the paint didn’t seem to match.  I started to panic a little….no, a lot!  But, in the end, the colors matched.  (It happened to be the way the sun was shining on the house that time of day). As for Rourke, he keeps driving by really slow as we leave the house so he can take it all in again and again.  He loves it!

Lately, I have been trying to get out of my box and try new “flexitarian” meals for us.  After beans, salmon and stir fry on repeat, I needed a reset.  After scanning the grocery aisles for inspiration, I stumbled upon a quinoa mixture in the frozen section and my wheels started turning.

I don’t know about you, but cooking quinoa has always been a quandary for me. The package directions always have you rinse the quinoa first.  My question is….how do you drain it after you rinse it?  The kernels are so small, and they just end up all over the place even after they are cooked. Do you have the same dilemma?  Any solutions you have, please divulge!

So that’s what I love about this little frozen wonder.  No cooking the quinoa! It has black beans, red pepper, corn and pineapple.  I was skeptical of the pineapple at first. But, after putting all of these flavors together, it gave the dish the perfect touch of sweetness.

For this dish, I started with a pound of shrimp I happened to have in the freezer.  I started thinking with pineapple, I could go two ways.  Hawaiian or Cuban!  Cuban it was!  And the best part of making this meal is it’s on the table in about 20 minutes.

I am a “saucy” kind of gal.  Yeah! I’m that way, too.  But I LOVE any kind of sauce poured, dipped, drizzled, whatever over my food. I had to make not one, but two drizzles for this meal!   So if you are more of a “dry” person, you can certainly skip the drizzles.

I think the hardest part to this dish is deveining and peeling the shrimp.  So, if you wanted to make this dish even quicker, you could buy your shrimp already prepared.fullsizeoutput_4579.jpegfullsizeoutput_457b.jpegfullsizeoutput_457c.jpeg

I got the peeling and deveining out of the way first and placed the shrimp in a bowl of ice.fullsizeoutput_457d.jpegfullsizeoutput_457f.jpegfullsizeoutput_457e.jpegfullsizeoutput_4580.jpeg

I then placed all of the ingredients of my first drizzle into a blender and mixed until creamy, seasoning to taste.fullsizeoutput_4583.jpegfullsizeoutput_4581.jpegfullsizeoutput_4582.jpeg

I then mixed the ingredients to my next drizzle in a bowl and seasoned to taste. fullsizeoutput_4585.jpeg

After thawing the quinoa and seasoning the shrimp with a sprinkle of salt and pepper, it was time to roll!fullsizeoutput_4586

This next part went fast.  I heated the skillet on high heat with the oil and stir fried the shrimp until pink and curled. I removed them using a slotting spoon onto a plate until later.fullsizeoutput_4587.jpegfullsizeoutput_4588.jpeg

I then added the quinoa mixture to the skillet and sautéed for 1-2 minutes.  Then I added the shrimp back in and combined everything.  Voila!fullsizeoutput_458a.jpeg

Serving I divided the shrimp and quinoa onto plates and drizzled liberally with the two sauces.  I garnished with limes and cilantro.  Win-win, shrimp dinner!fullsizeoutput_458c.jpegfullsizeoutput_458d.jpeg



(Serves 2-4)

Prep:  15 minutes

Cooking Time:  5 minutes

1 pound fresh shrimp

2 bags of frozen quinoa with corn, beans, red peppers and pineapple, thawed (I found at Target.)

1/8 cup olive oil

salt & pepper to taste

Peel and devein shrimp. Place in a bowl of ice until ready to cook.  When ready to cook, towel off the shrimp and sprinkle lightly with salt and pepper.

Heat a skillet over high heat.  Add oil and shrimp.  Cook until pink.  Using a slotted spoon, remove shrimp to a plate and set aside.  Add quinoa mixture and cook for 1-2 minutes, stirring constantly, just to warm.  Add shrimp and combine.  Season with salt and pepper.

When plating dish, divide shrimp and quinoa evenly and drizzle with both sauces (below).  Garnish with cilantro and lime.

Drizzle #1:  

1 avocado

1/4 cup fresh cilantro

juice of 1 lime

5 fresh tomatillos, de-husked

1/8 cup of olive oil

salt & pepper to taste

Put everything into a blender and blend until smooth.  Drizzle over shrimp and quinoa.

Drizzle #2:

1 cup of mayonnaise of choice or aquafaba

1 chipotle pepper in adobo sauce, chopped

1 teaspoon of adobo sauce

fresh lime juice as needed

salt and pepper to taste

Combine ingredients and stir.  Add lime juice to thin sauce out as needed.  Season with salt and pepper.fullsizeoutput_458f.jpeg

Bon appetit!



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