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Friday, August 29, 2014

Delicious (and Nutritious!): Cajun Shrimp and Quinoa

This is a seriously delicious meal - and my photo doesn't do it justice. We attacked the photo-worthy, fresh-from-the-oven version before I could snap a photo.

Oh well. Enjoy this photo of leftovers.

Cajun Shrimp and Quinoa
Original version here
My revised version below

  • 16 oz bag medium shrimp, peeled and deveined
  • 1 can diced tomatoes, slightly drained
  • 1 medium sweet onion, chopped
  • 2 t.minced garlic
  • 1 T. tomato paste
  • 3 T. olive oil
  • 3 t. Cajun seasoning
  • Salt and pepper to taste
  • 2.5 c. cooked quinoa
  • 1/3 c. queso fresco, crumbled

Rinse shrimp in cold water and drain thoroughly. Toss with 1 t Cajun seasoning together, set aside. Mix tomatoes with 1 T olive oil and 1 t Cajun seasoning, set aside.

Heat 1 T olive oil over medium heat in a cast iron skillet. Cook shrimp until opaque, about 2-3 minutes per side. Remove from the pan and set aside.

Add the remaining 1 T olive oil to the pan along with onion and garlic. Cook until tender, stirring often. Mix in quinoa, tomato paste, 1/2 t Cajun seasoning and tomato. Top with the shrimp and then sprinkle with the queso fresco.

Place in the oven and bake at 350 for 15 minutes. During the last 2 minutes, turn on the broiler to high and broil until the cheese is slightly brown and bubbly.

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