15 Minute Lemon, White Wine and Herb Shrimp with Quinoa

shrimp 1.jpg

Would you believe me if I said you could put this beautiful dish together in under 15 minutes? This recipe has everything you could want from a light summer meal–vibrant color, robust flavor, and, best of all, it requires minimal cooking time. The garlic and herbs pack in lots of flavor to season the shrimp, while the white wine helps to draw out the natural sweetness of the tomatoes and creates a beautiful sauce that you can pour over the dish at the end. Quick, simple, and delicious, this is sure to be a new favorite summer go-to.

shrimp2.jpg

First, rinse one pound of peeled,  deveined, medium shrimp  (tail on) in cold water, and separately, rinse cherry tomatoes and quinoa in a fine-mesh strainer or sieve. Rinsing removes quinoa’s natural coating, called saponin, which can make it taste bitter and gives it a nuttier flavor.  Although most quinoa sold in the grocery store is often pre-rinsed, it doesn’t hurt to give the seeds an extra rinse before cooking it.

shrimp3.jpg

Now, time for cooking! Add hot water to a medium-sized pot and add in quinoa once it hits its boiling point. Then, reduce to a simmer. Always make sure that you have a 2 to 1 ratio of water to quinoa– you’ll know that it’s done when the seeds have opened fully and the quinoa can be fluffed.

shimp4.jpg

While the quinoa is cooking, sauté garlic, onions, butter, and olive oil at medium heat in a large saucepan. Once tender or golden (approximately 1-2 minutes), add white wine and tomatoes and let simmer for 2 minutes. Add in shrimp and cook for another 5 minutes, or until tomatoes are slightly reduced, and top with fresh parsley. Pour over quinoa, finishing off with the remaining white wine sauce.

shrirmp5.jpg
shrimp5.jpg

INGREDIENTS

  • 1 pound medium shrimp, rinsed, peeled, and de-veined

  • 2 cups cherry tomatoes

  • 1 cup quinoa

  • 1 tablespoon butter

  • 2 tablespoons olive oil

  • 4 garlic cloves, finely chopped

  • ½ cup dry white wine (I recommend Chardonnay)

  • ¼ cup tablespoons parsley, finely chopped

  • 1 lemon, juiced

INSTRUCTIONS

  1. Rinse shrimp in cold water and, separately tomatoes and quinoa. Set aside.

  2. In a small pot, bring 2 cups of water to a boil. Add in rinsed quinoa and bring down to a low simmer for 10 minutes until seeds begin to open.

  3. In a large saucepan, sautee onion and garlic in butter and olive oil on medium-high heat until fragrant and golden, approximately 1-2 minutes.

  4. Add rinsed shrimp and cook for 5 minutes, or until tomatoes have reduced. Garnish with parsley and serve over quinoa.

Amy C