Recipes

[Beebee2]

This has to be one of the most delicious new recipes I've tried lately, just so much great flavor and texture. The original recipe calls for small shrimp, which are a better price, but we prefer the large ones, 30 per pound. Be sure to buy the fresh shelled and deveined shrimp; we always get it from our fish monger because of the great quality. You definitely want the shrimp to be first quality in this recipe.

All but the shrimp could be fixed the night before and reheated. We found the heated leftovers to be every bit as good as the first bites, texture as well as flavor. The shrimp did not lose anything in the 'wait'. This would make elegant company fare, imo. Give yourself plenty of time for the veggie chopping, zesting, etc. We bought shrimp in the shell and it just took too much time prepping them with everything else that needed to be done. Nevertheless, it was worth every second.

Saucy Sautéed Shrimp over Lemon Quinoa

1 c golden quinoa

Olive oil

1/4 t salt

1 lemon, zested and juiced

1 c full-bodied white wine, divided; Pinot Grigio

1/2 c finely chopped Italian parsley leaves, divided

3 T unsalted butter, divided

2 garlic cloves, minced

1/2 small red onion or 2 large shallots, minced

1/2 red bell pepper, diced

1/4 c sundried tomatoes, finely sliced

1 lb fresh large, about 30 per pound, pink shrimp

Rinse the quinoa thoroughly under running water to remove bitterness. In a 2-quart or larger saucepan, heat a drizzle of olive oil over medium heat. Add the drained quinoa and cook, stirring, for 1 minute. Add the salt, the lemon juice, about 3 tablespoon), 1/4 cup white wine, and 1 1/2 cups water.

Bring to a boil, then cover and lower the heat. Simmer for covered for 15 minutes. Turn off the heat. Let stand covered for 5 minutes. Remove the lid and f*luff the quinoa. Stir in the lemon zest and half of the minced parsley.

While the quinoa is cooking, melt 1 tablespoon of butter over low heat in a deep heavy skillet. Add the garlic, red onion or shallot, bell pepper, and tomatoes. Cook over low heat, stirring frequently, until the garlic and tomatoes are soft and fragrant. Do not let the garlic burn or get crispy; let it cook slowly in the butter. Turn the heat to medium and add the second tablespoon of butter and the remaining 3/4 cup white wine. Whisk constantly and bring the wine to a simmer. Cook until slightly reduced and shiny. Turn the heat to its lowest setting and keep the sauce warm while you cook the shrimp.

Pat the shrimp dry and season with salt and pepper. In a separate large skillet or wok, heat the remaining tablespoon of butter over high heat and sear the shrimp quickly until cooked, about 1 to 2 minutes. Add to the pan with the vegetables and sauce and toss with the remaining parsley. Taste and season with more salt and pepper if needed.

Serve immediately, topping the lemon quinoa with shrimp and its sauce.