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Quinoa Shrimp Scampi

This recipe started out because I looked in my pantry and saw that I have just way too much quinoa in there. I have plain, red, tri-color and then I just bought a couple more packages at Home Goods! So I decided I needed to start using it more. The quinoa I used in this recipe was an Italian flavored one. I bought this container of Pereg quinoa in Home Goods for $3.99 and I used about half of the container in this recipe, about 1 cup. This brand comes in all kinds of flavors which is pretty cool so you can make whatever you’re in the mood for! I also bought a spinach version and a mushroom version. Just follow the directions on the package and you’re good to go! I also substituted the water with chicken broth, which gives it so much more flavor. A vegetable broth would work great too! But if that’s not something you would want to do then just use water. 

This is a quick meal you can throw together in under 30 minutes for sure. Great for after work when you want something nutritious and delicious! This was a nice filling and satisfying meal for two of us but if you want it can serve 4 as a side dish.

INGREDIENTS:

  • Pereg “All’ Italiana” quinoa (Use 1 cup and cook according to package)
  • 12-16 ounces uncooked extra large-jumbo shrimp, peeled and deveined (no tails on unless you like that sort of thing- I do not)
  • 3-4 cloves garlic minced
  • 1/2 large tomato chopped
  • 1 tablespoon butter
  • 1 tablespoon EVOO
  • 1/4 cup fresh lemon juice
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • Parmesan cheese for topping

DIRECTIONS:

  1. Cook quinoa according to directions on package. When it is done, keep it on low to stay warm.
  2. Add the oil and butter to a medium skillet and saute the garlic till soft, just a few minutes.
  3. Add the shrimp to the skillet and cook on medium heat. A couple of minutes on each side until shrimp turns pink is good. Do NOT overcook.
  4. Add the lemon juice and herbs and mix well.
  5. Add the chopped tomato to the quinoa mixture.
  6. Divide up the quinoa into flat bowls and top evenly with the shrimp mixture. Make sure the delicious juices are evenly distributed as well.
  7. Serve with some parmesan cheese on top if you like!

 

 

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Microwave Shrimp Scampi

No matter how many Italian restaurants you go to,  if you order Shrimp Scampi you will rarely get the same thing twice. I think every restaurant has their own version of this simple and delicious meal. Some bread the shrimp, some have a creamy sauce, some grill the shrimp, some have lots of garlic, others don’t. The list can go on and on. Years ago I came across a recipe for the microwave that is so simple and fast that I use it quite a bit. I also adapted it of course to my cooking style. I used to serve it over linguini. Those days are over! Now I use the Tofu Shirataki Noodles for the most part. You can also use any small pasta like orzo or even rice. Linguini or spaghetti shaped pasta, wheat or regular is always a good choice though. It’s up to you. My recipe also calls for a little more garlic than most people like, so if you are one of those who aren’t crazy about lots of garlic, just put less in. This recipe is a great “go to” recipe if you need something fast, and happen to have shrimp in the freezer. I always have shrimp on hand. I stock up. (Yes, for when our friend Andre is visiting!) No really, I actually buy my shrimp at Walmart. No joke. We have a Super Walmart where I do most of my grocery shopping. They sell a 14 ounce bag of frozen cooked and cleaned or raw, large shrimp for $5! Sometimes they have the extra-large, same 14 ounces, for $6. Everytime I go I try and get another bag. This way I always have shrimp on hand. It’s great for any unexpected guests who pop in too. Shrimp cocktail is always a winner! A quick way to defrost that bag of frozen shrimp? Just put the shrimp in a large bowl (yes take it out of the bag first) and cover with cool water. Not hot or warm water. Cool water. Check after about 10-15 minutes, if shrimp is still a little frozen, dump the water and add fresh. It shouldn’t take more than another 5 minutes. Easy! Oh and I don’t know if you are like me when it comes to “shrimp tails” but I think it is such a pain in my butt to have to stop and remove the tail while eating! Every single restaurant leaves them on. Sure they look nice but really. Do we need to make a mess trying to get that tail off and not ending up with it in our lap? I think we can forgo the tail! So in this recipe, remove the tails before cooking along with the rest of the shell! Whew, thanks for letting me vent! And now for the recipe!

Photo is for illustrative purposes only!


INGREDIENTS:

½ cup butter (or butter substitute)

2 tablespoons dried parsley

2 tablespoons lemon juice

3 cloves garlic, minced

1 pound raw large shrimp, cleaned and DE-TAILED (you will thank me!)

½ teaspoon salt

¼ cup white wine (any kind you have is fine)

Paprika (optional)

Parmesan cheese


DIRECTIONS:

1. Melt the butter in a 2 quart microwave safe bowl or casserole dish. Stir in the parsley, lemon juice, garlic, wine and salt.

2. Add shrimp and toss to coat. Cover with plastic wrap or wax paper or other type of cover.

3. Microwave on HIGH until shrimp is pink/opaque and tender, about 3-6 minutes, stirring twice.

4. Serve over linguine, spaghetti, orzo, rice, quinoa, or whatever you want! Sprinkle some paprika on top if desired. Serve with parmesan cheese for the top and maybe some nice crostini or Italian bread to soak up the garlic butter!

Serves 2




2 Comments »

Leaner, Meaner Shrimp Scampi Follow-up

Hi everyone. Okay I made this dish tonight. It was delicious! It wasn’t so heavy as shrimp scampi sometimes is with all the butter and oil. The noodles were coated nicely and the parmesan cheese of course made it perfect. I also added fresh basil to the finished dish which gave it a great flavor as well. The recipe says it makes 2 servings and that is correct. If you have another dish to serve with it then you can stretch it to maybe 4 servings. And to try yet another dish I decided to try the “Braised Cucumbers” recipe I had seen the other day in Julie & Julia. I didn’t use real butter and it still came out very good! I am trying to cut calories so I used “I Can’t Believe It’s Not Butter Mediterranean Style”. It was still delicious! And of course John added parmesan cheese to his. So I followed his lead and it was even better! Very tasty. I was surprised. The sauce turned into a sort of syrup and it was just a very different taste all around. I would make it again, though I may make it Italian by adding a little garlic. So a success for two new dishes tonight! Oh and by the way the name Leaner, Meaner Shrimp Scampi, was my stab at being witty. ♥

Leaner, Meaner Shrimp Scampi & Braised Cucumbers

2 Comments »

Leaner, Meaner Shrimp Scampi

One of my all time favorite shrimp dishes is Shrimp Scampi. I love the butter, the oil, the garlic and of course, the shrimp! I am actually going to make this recipe tonight. I found it today in my email from Hungry Girl. Who is Hungry Girl? I am sure some of you have heard of her lately or seen her on TV. She’s on Rachael Ray quite a bit as well as all the talk shows. She shows us a healthier way to eat all of our favorite dishes. I have to say that I use quite a lot of her recipes and love them all. I have all her cookbooks, there are three. One of the newest ingredients for me that she uses as a noodle/pasta substitute is “House Food Tofu Shirataki Noodle Substitute”. I  can hear some of you groaning…Tofu?? Yes, tofu. It’s not a horrible thing. Really!! When you prepare these noodles with sauces they are delicious. No they do not taste like real pasta, but they are still fantastic. Loaded with soy protein and fiber! GOOD!!! They come in pouches covered in water in the organic section of the produce department. I buy them all the time and use in casseroles, for fettuccine alfredo and a ton of other dishes. Today’s recipe calls for the Fettuccine style noodles. They come in spaghetti style and angel hair style as well. Don’t get me wrong, I LOVE my regular pasta but living with a carbophobe makes me nuts so I have to make substitutions.

(Check http://www.house-foods.com/Tofu/tofu_shirataki.aspx for recipes and information) So tonight’s recipe is courtesy of Hungry Girl Lisa Lillien. I will take a picture and post it afterwards but for now I am including a picture of hers.

One more thing on this recipe that I really like. The shrimp calls for the tails removed! Hooray! This is one of my pet peeves. Why must the tails be left on with almost all shrimp dishes? Besides that it looks nice? Really? Is that the only reason?  I hate having to make a mess attempting to remove these tails while I am eating. Especially in a restaurant! Come on, cook without the tails! You’re not going to eat them anyway so why leave them on? Okay I feel better now!

INGREDIENTS:

1 small lemon

2 packages House Foods Tofu Shirataki Fettuccine Shaped Noodle Substitute

¼ cup chopped onion

1 teaspoon chopped garlic (I will add more garlic as we are LOVE garlic)

8 oz. raw shrimp, peeled, tails removed, deveined

1 plum tomato, chopped

1 tablespoons light whipped butter or light buttery spread (I use I Can’t Believe It’s Not Butter w/Olive Oil)

2 teaspoons grated Parmesan cheese

Optional: Salt, pepper, crushed red pepper, chopped parsley, fresh basil

DIRECTIONS:

1. Cut lemon in half, and squeeze the juice from one half into a small dish; remove any seeds, and set aside. Cut the other half into wedges, and set those aside as well.

2. Use a strainer to rinse and drain shirataki noodles well. Pat dry. In a microwave-safe bowl, microwave for 1 minute. Drain excess liquid. Dry as thoroughly as possible, using paper towels. Cut noodles up a bit, using kitchen shears if you have them. Set aside. (The noodles are very long so this is why you need to cut them up a little)

3. Bring a skillet sprayed with non-stick spray (butter flavored if you have it) to medium heat. Add onion and garlic, and cook until softened, 2-3 minutes.

4. Add shrimp and tomato. Stirring occasionally, cook until shrimp are opaque, about 2 minutes. Add lemon juice and continue to cook and stir for 1 minute.

5. Raise heat to medium high, add shirataki noodles, and mix well. Continue to cook for 1-2 minutes, until entire dish is hot and shrimp cooked through. Add butter and stir.

6. Plate (or bowl) your scampi and top each serving with 1 teaspoon Parmesan topping. Garnish with lemon wedges and, if you like, season to taste with optional ingredients. Enjoy!

Makes 2 servings

Serving Size: ½ of recipe (about 1¾ cups)

POINTS® value: 5 (for all you WW fans)

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