Glazed Shrimp with Quinoa and Curried Tomatoes
- Yield: 8 servings
September 2012 print / July 2013 Tablet
Ingredients
- 4tablespoons olive oil, divided
- 1cup quinoa
- 2cups water
- 1teaspoon salt, divided
- 2pounds large shrimp, peeled
- 2tablespoons red currant jelly
- 2tablespoons chopped, seeded jalapeno peppers
- 2tablespoons bourbon
- 2pints cherry tomatoes
- 1teaspoon curry powder
- 1/2cup water
- 1/2teaspoon salt
- 1tablespoon butter
- Juice of 1/2 lemon
Instructions
- Heat 2 tablespoons oil in a medium saucepan over medium-high heat. Add quinoa and toast quinoa about 5 minutes. Add water and 1/2 teaspoon salt. Bring to a simmer and cook until tender, about 30 minutes. Remove from heat, stir and set aside.
- Heat 1 tablespoon oil in a large skillet over medium heat. Add shrimp and sauté 3 minutes. Add jelly, jalapeno and bourbon.
- Heat remaining 1 tablespoon oil in another large skillet over medium heat. Add tomatoes, curry powder, water and remaining 1/2 teaspoon salt. Cook 10 minutes, or until tomatoes break down slightly. Stir in butter and lemon juice
- To serve, place a mound of quinoa on plate, top with shrimp and curried tomatoes.
Nutritional Info *per serving
- Calories 282
- Fat 11g
- Cholesterol 133mg
- Sodium 582mg
- Carbohydrate 22g
- Fiber 3g
- Protein 21g