It's time for mid-week simplicity without surrendering flavor. Quinoa steamed in mushroom broth and topped with pan-fried, smoky-flavored shrimp is quick and uncomplicated.
Smoky Shrimp & Quinoa
1 cup quinoa
2 cups mushroom broth
3 scallions, chopped
12 ounces medium-sized raw, peeled and deveined shrimp
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoon smoked paprika
2 tablespoons unbleached white flour
2 tablespoons grape seed or safflower oil
- Add mushroom broth, quinoa, and green onions to a 2-quart sauce pan. Bring to boil gently on medium heat, cover immediately and turn heat to low. Steam for 15 minutes until broth is absorbed.
- Season both sides of shrimp with salt, pepper, and smoked paprika. Lightly coat shrimp with flour and pan fry (in a 10- or 12-inch skillet) over medium-high heat. Cook shrimp for two minutes on one side, turn shrimp and cook for one additional minute.
- Place shrimp on top of quinoa, garnish and serve.