Sautéed Shrimp over Lemon Quinoa

For a weekday girls night dinner my mom and I thought that something simple and healthy would be nice. So after my last driving lesson, I put this dish together in just about 30-45 minutes and made a healthy shrimp étouffée inspired dish.

Shrimp over Lemon Quinoa

1-2 tablespoons olive oil
1 cup quinoa - rinsed and drained
Juice and zest of 1 lemon
1 cup white wine
1 1/2 cups water
2 tablespoons butter
1 red onion - diced
2 cloves garlic - minced
1/2 red bell pepper - diced
1/3 cup sun dried tomatoes - thinly sliced
1 pound medium shrimp - peeled and deveined
1/4 cup parsley - finely chopped

In a medium sized saucepan heat a few tablespoons of olive oil. Add quinoa and cook for 1 minute. Add lemon zest and season with salt. Add 1/4 cup of white wine and the water, bring to a boil then lower to a simmer, cover and cook for 15 minutes then take off of heat and let stand for 5 minutes. While quinoa cooks, melt 1 tablespoon of butter in a large sauté pan, add garlic, red onion, bell pepper and tomatoes and cook for about 5 minutes until soft and fragrant. Add the remaining 3/4 cup wine, bring to a simmer and then lower heat and let reduce to thicken. In a separate sauté pan melt the remaining tablespoon of butter and cook the shrimp for a minute or two per side till pink and opaque. Add shrimp to sauté pan with wine sauce, add half of the chopped parsley and keep warm till quinoa is fully cooked. When quinoa is done fluff with a fork, add lemon zest and remaining parsley. Serve in a big bowl with a spoonful of quinoa and topped with shrimp and sauce.

As my parents prepare to leave for two weeks to go to maine, I am starting to think about what I could do cooking wise while they are gone. hopefully I will be able to make a lot more easy dinner foods for myself and maybe even my brother. So till next time,
Keep Cooking Brooklyn!