Spicy Shrimp with Quinoa Salad
Bailey Farms hot sauces are all natural and of the highest quality. Unlike other sauces that are mostly pepper-vinegar, they are a blend of chiles and fresh vegetables that are cooked down to perfection and deliver the perfect balance of heat and flavor.
Ingredients
1 1/2 limes, fresh juice
olive oil
2 teaspoons chili powder
1 teaspoon ground cayenne pepper, divided
1/4 teaspoon black pepper
1 teaspoon to 1 tablespoon hot pepper sauce, depending on your spice caliber
1/8 teaspoon paprika
4 garlic cloves, chopped and divided
24 large shrimp or 70-100 small shrimp, peeled (about 1 pound)
1 cup uncooked quinoa
1 chopped onion
1 3/4 cup water
1/2 teaspoon kosher salt, divided
1/2 teaspoon honey
2 ears corn, remove husks
1 cup yellow cherry tomatoes, halved
1/2 cup canned chickpeas, rinsed and drained
1/2 diced peeled avocado
1 ounce feta cheese, crumbled (I forgot to put this on!)
1/4 cup chopped fresh cilantro
Preparation
Preheat the grill.
Mix 2 tablespoons lime juice, 1 tablespoon olive oil, 2 teaspoons chili powder, 1/2 teaspoon cayenne pepper, black pepper, 1 tablespoon hot sauce, paprika, and 2 garlic cloves in a medium bowl.
Add shrimp and toss well.
Marinate in refrigerator 30 minutes.
Heat olive oil in a saucepan over medium-high heat.
Add onion and saute for 3 minutes
Add remaining 2 garlic cloves and quinoa
Cook for 2 minutes, stirring constantly
Add 1 and 3/4 cups water and bring to a boil
Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed
Set aside to cool.
If you are using a grill:
Rub ears of corn with olive oil and season with salt and pepper.
Grill for 7-10 minutes until charred.
Cut off corn kernels.
OR if you don’t have a grill:
Cut off the corn kernels.
Heat a pan with olive oil on medium-high.
Add corn kernels, season with salt and pepper and saute for about 5 minutes.
While corn grills or sautees:
Remove shrimp from bowl and throw away marinade.
Season shrimp with salt.
Put shrimp onto skewers.
Place skewers onto grill rack coated with cooking spray.
Grill 2 minutes on each side or until done.
In my case, I added the already cooked shrimp to the corn pan and heated them up quickly.
Plating:
Combine and Stir in Bowl:
2 tablespoons lime juice
2 tablespoons olive oil
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 teaspoon honey
Add quinoa mixture, tomatoes, chickpeas, avocado, corn and cheese to bowl and toss gently.
Top with shrimp.
Garnish with cilantro and additional hot sauce (optional).
From acommonconnoisseur.com