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Quinoa with Spice-Roasted Shrimp and Pistou

Source: © Food & Wine Magazine
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Active Time:  30 Minutes
Total Time:  1 Hour
  4 servings
Chef John Currence coats shrimp with a potent mix of fennel seeds, dried oregano and garlic and onion powders. He flavors the quinoa with a vibrant, pesto-like pistou, made with a judicious amount of oil.
1/2 pound  medium shrimp, shelled and deveined
1/2 teaspoon  garlic powder
1/2 teaspoon   onion powder
1/2 teaspoon  smoked paprika
1/2 teaspoon  dried oregano, crumbled
1/2 teaspoon  fennel seeds, chopped
1/4 teaspoon  dried thyme
1/4 cup canola oil
salt and freshly ground pepper
1/4 cup  packed basil leaves
2 tablespoons  flat-leaf parsley
1 tablespoon  fresh rosemary leaves
1 1/2 teaspoons  fresh thyme leaves
1 clove  garlic, smashed
2 tablespoons  freshly grated parmigiano-reggiano cheese
1 1/2 cups  quinoa, rinsed
2 1/4 cups  water
Quinoa with Spice-Roasted Shrimp and Pistou Recipe at
In a resealable plastic bag, toss the shrimp with the garlic and onion powders, paprika, oregano, fennel seeds, dried thyme, 1 tablespoon of the oil and 1/2 teaspoon each of salt and pepper until coated. Let stand at room temperature for 30 minutes.

Meanwhile, preheat the oven to 425°. In a food processor, pulse the basil, parsley, rosemary, thyme leaves, garlic and cheese. Add 2 tablespoons of the oil; puree until smooth. Season with salt and pepper.

In a saucepan, combine the quinoa, water and the remaining 1 tablespoon of oil. Season lightly with salt and bring to a boil. Cover and simmer over low heat until the quinoa is tender, about 15 minutes. Let stand for 5 minutes. Transfer to a bowl; keep warm.

On a baking sheet, roast the shrimp for about 8 minutes, until curled and pink. Cut the shrimp into thirds and add to the quinoa with the pistou. Toss well, season with salt and pepper and serve.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 07/12/2010
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