Garlic Butter Shrimp with Herb-Toasted Quinoa
Ingredients
- ·quinoa
- 2 cupsvegetable broth
- 1 poundshrimp (large, peeled and deveined)
- 3 tablespoonolive oil
- 5 clovesgarlic
- 1lemon
- ·fresh parsley
- ·fresh dill
- 2 tablespoonbutter
- ·kosher salt
- ·black pepper
Prep
- 01
Mince 5 cloves garlic.
- 02
Juice 1 lemon and cut remaining lemon into wedges.
- 03
Chop a handful of fresh parsley.
- 04
Chop a small handful of fresh dill.
Method
- 01
Rinse 1 cup quinoa under cold water. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Toast the quinoa for 2 minutes, stirring occasionally, until fragrant.
- 02
Add 2 cups vegetable broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes, until the quinoa is tender and the liquid is absorbed.
- 03
While quinoa cooks, pat 1 pound shrimp dry with paper towels. Season with 1/4 teaspoon salt and a pinch of black pepper.
- 04
Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. When the butter foams, add the shrimp and cook for 2 to 3 minutes per side, until opaque. Transfer to a plate.
- 05
In the same skillet, add the minced garlic and cook for 30 seconds until fragrant. Pour in the juice of 1 lemon and scrape up any browned bits. Return the shrimp to the pan and toss gently.
- 06
Fluff the cooked quinoa with a fork and stir in the chopped fresh parsley and dill. Divide among bowls, top with the garlic butter shrimp, and serve with lemon wedges.
Spice Tips
For warmth, add 1/4 teaspoon smoked paprika to the garlic butter. For a touch of heat, stir in a pinch of red pepper flakes. A splash of dry white wine in the pan after the garlic adds brightness if you have it on hand.
Shrimp cook quickly, so have all ingredients prepped before you start. You can substitute fresh tarragon for dill if preferred. Leftovers keep refrigerated for up to 2 days.