Sunday, May 4, 2014

Tequila-Lime Shrimp and Quinoa Bowls

Two of my favorite things in own bowl: quinoa and shrimp!  And everything can be made ahead of time.  So mix up the marinade and vinaigrette in the morning (even cook the quinoa and shrimp {after it has marinated for a bit} and let it chill) and then simply toss everything else for a quick, light summer dinner.  This is a one dish don't even need to heat up a baquette unless you just want to.  This dish has it all.

TEQUILA-LIME SHRIMP and QUINOA BOWLS (serves 6 as a side, 4 as a main)

1 cup quinoa
1 3/4 cup chicken broth (could use vegetable broth or water)
15 oz can corn, drained (or 1 3/4 cup fresh or frozen-then-thawed corn)
15 oz can black beans, drained and rinsed
1 avocado, chopped
1/2 red onion, minced
1/4 cup chopped cilantro

Shrimp and Marinade:
3/4 lb (12 oz) raw peeled and de-veined shrimp
1/4 cup EVOO
1/4 cup tequila
juice of 2 limes (microwave for about 15 seconds if your limes are hard)
1 Tbsp honey
1 shallot, chopped
1 tsp minced garlic
1/2 tsp cumin

Chile-Lime Vinaigrette:
1/4 cup EVOO
2 Tbsp honey
juice of 1 lime
1/2 tsp chili powder

For the quinoa:
Bring chicken broth to a boil in a saucepan then add quinoa and place a lid on top.  Turn heat down to medium-low then simmer until quinoa is tender and broth has been absorbed, about 15 minutes.  Fluff with a fork then transfer to a large bowl to cool slightly.

For the tequila-lime shrimp:
Whisk together all ingredients except shrimp in a large bowl or ziplock bag then add shrimp and marinade for 10 minutes.  Heat a large skillet over medium-high heat then mist with olive oil or nonstick spray.  Add shrimp, being careful not to crowd the pan (may need to do 2 or 3 batches) then saute for 1-2 minutes on each side or until cooked through.  Add to bowl with cooked quinoa.

For the chile-lime vinaigrette:
Combine ingredients in a jar with a tight-fitting lid or in a small bowl then shake or whisk to combine and set aside.

To prepare the bowls:
In the bowl with the quinoa and shrimp, add corn, black beans, avocado, red onion, and cilantro, then drizzle with the vinaigrette.  Toss to combine then taste and adjust S&P if necessary.  Serve warm or refrigerate and serve cold.

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