Garlic Butter Shrimp with Quinoa

4 standard portions

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Ingredients

• 1 tablespoon unsalted butter
• 1 pound raw shrimp (thawed if frozen and deveined, tails off - I used 50-70 count per pound)
• 3 cloves garlic (minced)
• ½ teaspoon smoked paprika
• ½ teaspoon chili powder
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 tablespoon fresh lemon juice
• 1 cup uncooked quinoa (rinsed well)
• 1 ½ cups low sodium vegetable stock (or chicken stock)
• 2 teaspoons fresh lemon juice
• ¼ cup chopped fresh parsley
• grated parmesan cheese (optional, for serving)

Method

1. In a skillet over medium heat, melt the butter and add the shrimp followed by the garlic.
2. Season with smoked paprika, chili powder, salt and pepper. Mix everything so the shrimp is coated in the seasonings, add the tablespoon of lemon juice. Cook the shrimp for 2-3 minutes per side or until it’s pink. Then remove onto a plate and set aside (keep warm). Be careful not to overcook the shrimp.
3. To the same skillet (there will be some sauce from the shrimp), add the quinoa, two teaspoons of lemon juice and stock.
4. Bring to a boil, then lower the heat to the lowest setting possible, cover with a lid, and simmer for 15 minutes.
5. Remove the pan from the heat, and let it sit for 5 minutes without peeking! Uncover, and fluff with a fork. Mix in the fresh parsley, and return the shrimp back to the pan. If needed warm the shrimp back up in the microwave for 30 seconds first. Sprinkle with parmesan before serving.