- About 12 large pre-cooked shrimp
- 2 1/2 T. BestLife buttery spread
- 1/2 c. white wine (Charles Shaw Sauvignon Blanc)
- 1 t. red pepper flakes
- 2 garlic cloves, peeled and chopped
- 3/4 lemon juice
- 1/2 lemon zest
- 1 c. cooked quinoa
– First I ran the frozen, pre-cooked shrimp under warm water to defrost them. (frozen bag of 3-4 servings of 12 is only $5 at Walmart!)
– In a medium sized sauce pan I added the buttery spread, wine, red pepper, lemon juice and garlic, and brought to a boil.
– Meanwhile, I attempt to get some lemon zest from my lemon… without a zester. I’ve been talking about kitchen gadgets and this is next on my list! Although not impossible, zesting is difficult without a zester, for sure. To zest without a zester you need to use a veggie peeler or a knife to get some of the skin off, but none of the white parts (If you look int he picture I got a littttttle bit of white in there) The pieces you cut should be yellow on both sides, at least for the most part, and then cut in to tiny pieces. I’m working on my knife skills so here’s a tip: keep the nose of the knife down and just move the handle up and down and from left to right to cut the zest.
|Before chopping the zest in to tiny pieces|
– This is also a good time to heat the quinoa (I used a microwave for about 35 seconds) and plate it, making a nice bed for your shrimp and sauce.
– Once the sauce came to a boil I reduced it to simmer and added the shrimp. It’s very, very important that you do not over-cook shrimp – they are GROSS when they’re overcooked, trust me… I did it once, the first time I ever cooked for one of my close friends here at grad school – I’m surprised she let me cook for her after that!
– After 1-2 minutes the shirmp should be warm, so remove the pan from the heat.
– Because I wanted a pretty presentation for my picture, I decided to remove the shrimp with tongs, place them where I wanted them on the bed of quinoa, and then pour the sauce over last. That’s probably the easiest, least messy, least dangerous (the sauce is HOT!) way to do it – so I recommend it.
– Top with lemon zest (and parmesan if you wish; I didn’t) and that’s it! I couldn’t believe just how easy it was and how quickly I was able to do it! Especially for the first time! (TWHS). It only took about 30 minutes start to finish! (Keep in mind the quinoa was already cooked).
Serving Suggestion: I would suggest serving this with a nice, big, fresh salad and either garlic bread or a simply toasted Italian or French bread for dipping 🙂
Substitutions: This recipe can be adapted very, very easily for all different tastes and some dietary concerns! Shrimp could be swapped for veggies or chicken, and quinoa could be switched for pasta if you’re not a fan. You could also try olive oil over buttery spread if you’re avoiding dairy. 🙂
So, being the lover of homogeneous mixtures that I am, despite how pretty this plate looks now, I totally mangled it later on. First I cut off each tail and ate the shrimp meat inside of them. Next I cut the remaining shrimp in to pieces and mixed it all together. This is the moment when I realized I really love to mix things up! But I guess that’s the whole point here, right? Mixing things up – trying new things 🙂
I can not wait to make this for guests who love seafood, and especially my newly gluten-free friend, my boyfriend and my mom. I’ll probably use pasta when I make it for them (quinoa for myself and my GF friend) but I think they’ll love it! There’s no heavy cream, the buttery spread is better for you than butter, and therefore there isn’t much fat and so many less calories than the restaurant version! And TRUST ME, you don’t miss them! The fresh garlic, fresh lemon, spicy cracked pepper, mmmm! Truly delectable!
I’m loving quinoa! But I’m going to take a break from it for awhile I think – a little over-kill this week! But I’m so glad I experimented with it in so many ways, because next time I make a batch (one of the things I have to think about, living alone) I will have so many delicious options for how to use it up!