This is such a wonderful meal to make and it’s chalked full of protein!
If you want something healthy and simple that doesn’t take too much time – voice this a try!
Sriracha Buttered Shrimp & Tomato Quinoa
What I Used:
Shrimp. Eggplant. Scallions. Sriracha. Tomatoes. Quinoa. Butter. Olive Oil.
What I Did:
Over the years I’ve learned, next to taste & quality, I LOVE food excited by color! So I started by dicing up some variations of veggies for sautéing later. I wont list how much because veggies in excess never hurt nobody 🙂
Ok, onto the Shrimp!
I mixed a couple tablespoons of butter [salted] with Sriracha sauce and tossed 1 1/2 cup uncooked shrimp in that.
Then I placed the buttered shrimp in a large sauté pan and let them lightly brown for 3 mins on either side. Don’t set it and forget it!
There’s nothing exciting about chewey, rubbery shrimp.
While the shrimp was cooking, I heated Olive Oil in a medium sauce pan and added the diced tomatoes. I also let them sauté for a bit so I could flip the shrimp. In general, I try to use organic ingredients when I cook because they retain more of their natural qualities and I wanted the flavor of the tomatoes in the Quinoa.
I made the Quinoa in the same sauce pan by following the directions on the box, substituting water for vegetable broth, using 1 cup or half the bag.
The Shrimp was done by now, so I removed them from the pan and set them aside. Using the same pan, I heated a little olive oil, threw in rest of the veggies and seasoned them lightly with Salt, Pepper & 21 Seasonings. You can use as much or as little veggies as you like.
After sautéing for about 5 mins, I mixed the shrimp back in and tossed the entire mix around intermittently.
The veggies were done but my Quinoa was noooot quite ready! So I had a little teaser while I waited 🙂
When the Tomato Quinoa was done, I mixed a few spoonfuls of it in with the Shrimp medley and with a handful of Arugula that served as garnish and a base, dinner was served!