We started out by cooking our quinoa (keen-wah) by following the advice of a clever little website called Cooking Quinoa- who knew there was an entire website devoted to quinoa? Since the grain takes the longest to cook, you should get it cooking first so you don't wind up with cold shrimp. While the website recommends a 1:1.25 ratio of quinoa:water, we found that we needed a little bit more water to keep our quinoa from burning. If you find that your water is cooking out and your grain is going to burn before it finishes cooking, add some more water, only a little bit at a time so you don't drown it!
Garlic Shrimp Over Asparagus and Quinoa
Serves 2
1/2 c. quinoa
1c. water
1 bunch asparagus
2 garlic cloves, thinly sliced
1/4tsp red pepper flakes
6ea. shrimp, peeled and deveined
1TBSP butter
Salt and freshly ground pepper to taste
In a small pot, begin cooking the quinoa in the water. Prepare your asparagus for blanching by rinsing and cutting it into 2" pieces. Blanch your asparagus in salted water. Heat oil in a skillet over medium heat. Add garlic and red pepper flakes; cook, stirring until garlic is fragrant and golden (about 30 seconds). Add shrimp; raise heat to medium-high, and cook, stirring until shrimp are opaque (1 to 2min). Add butter, and stir to coat. Season with salt and pepper, and serve immediately over quinoa and asparagus.
1/4tsp red pepper flakes
6ea. shrimp, peeled and deveined
1TBSP butter
Salt and freshly ground pepper to taste
In a small pot, begin cooking the quinoa in the water. Prepare your asparagus for blanching by rinsing and cutting it into 2" pieces. Blanch your asparagus in salted water. Heat oil in a skillet over medium heat. Add garlic and red pepper flakes; cook, stirring until garlic is fragrant and golden (about 30 seconds). Add shrimp; raise heat to medium-high, and cook, stirring until shrimp are opaque (1 to 2min). Add butter, and stir to coat. Season with salt and pepper, and serve immediately over quinoa and asparagus.
Items You'll Need to Buy
0.32lb of quinoa- $1.21
0.21lb of shrimp- $2.47
Head of Garlic- $0.72
Asparagus- $3.00 at farmer's market
Items From the Pantry
butter, salt, pepper, red pepper flakes, olive oil
Total Meal Cost: $7.40
Overall, the meal was delicious. The shrimp had a wonderful flavor with a little kick at the end. Our garlic slices ended up a bit crispy, which wasn't really what the recipe wanted, but we loved it. The flavor of the shrimp and asparagus paired with the natural taste of the quinoa was perfect. This meal was very light, but filling. It definitely gets our thumbs up!
No comments:
Post a Comment