New Recipe

Quinoa With Spice-Roasted Shrimp and Pistou

“The shrimp is coated with a mix of fennel seeds, dried oregano, and garlic and onion powders. The quinoa is flavored with a pesto-like pistol. I found this on another website and did not want to lose it!”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a resealable plastic bag, toss the shrimp with the garlic and onion powders, paprika, oregano, fennel seeds, dried thyme, 1 tablespoon of the oil, and 1/2 teaspoon each of salt and pepper until coated. Let stand at room temperature for 30 minutes.
  2. Meanwhile, preheat the oven to 425 degrees F. In a food processor, pulse the basil, parsley, rosemary, thyme leaves, garlic, and cheese. Add 2 tablespoons of the oil; puree until smooth. Season with salt and pepper.
  3. In a saucepan, combine the quinoa, water, and the remaining 1 tablespoon of oil. Season lightly with salt and bring to a boil. Cover and simmer over low heat until the quinoa is tender, about 15 minutes. Let stand for 5 minutes. Transfer to a bowl; keep warm.
  4. On a baking sheet, roast the shrimp for about 8 minutes, until curled and pink. Cut the shrimp into thirds and add to the quinoa with the pistou. Toss well, season with salt and pepper, and serve.

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