Shrimp Scampi with Quinoa
It looks similar to gambas al ajillo which I just recently tried, especially since I used the leftover pitted black olives from it to this dish as well.
Ingredients
- 2 lbs Shrimp peeled / deveined
- Salt to taste
- Ground Cayenne Pepper
- Olive oil extra virgin
- 4 pcs Birds Eye Chili Peppers siling labuyo
- 2 tablespoons Garlic chopped
- 1 pc Lemon juiced
- ½ cup White Wine
- ½ cup Shrimp Stock or water
- 2 tablespoons Butter cold
- 2 tablespoons Parsley Leaves chopped
- Lemon sliced / for garnish
FOR ACCOMPANIMENT:
- Quinoa
- Parsley Leaves fresh or dried
Instructions
- Cook quinoa according to package direction.
- Add dried parsley leaves just before turning off heat.
- Toss or fluff with a fork and cover.
- Season the shrimp thoroughly with salt and pepper.
- Heat a large saute pan over medium-high heat.
- When the pan is hot, add enough oil to lightly coat the pan.
- Add the shrimp and quickly saute until just starting to turn pink, but not cooked through.
- Remove from the pan and set aside.
- Add the minced garlic and saute just until they begin to brown then add the bird's eye chili peppers, cook another 30 seconds.
- Add the lemon juice, white wine, and stock, and reduce by ⅔, about 5 minutes.
- Add the shrimp back to the pan and swirl in the butter.
- Finish with the parsley and check for seasoning.
- Garnish with lemon slices and serve over rice or quinoa or combination of both.
Tried this recipe?Let us know how it was!