Wednesday 16 April 2014

Moroccan Shrimp with Vegetable Quinoa

Not long ago I mentioned that my coworker from Morocco gave me some authentic spice mixes that she bought from a market back home. One of them is made especially for fish and seafood. I'm not sure what's in it exactly but there is definitely paprika, cumin, turmeric and ginger. I hadn't used the seafood spice mix yet and I had picked up some beautiful shrimp on my last visit to the fish monger. So I came up with this easy and healthy supper. All I did was season the shrimps with salt, pepper and the Moroccan spices. Then I melted a tbsp of butter in a pan with another tbsp of olive oil. Then I fried the shrimps in the butter and oil until they were just pink throughout. I poured the little bit of excess butter over the plated shrimp and gave them a squeeze of fresh lemon juice. They were awesome!!

I cooked two cups of quinoa in two cups of water and two cups of chicken stock with some salt. After it had absorbed all the liquid and became light and fluffy I drizzled with a little olive oil and stirred in a bunch of chopped and minced fresh vegetables. In total I added broccoli, bell pepper, cherry tomatoes, cucumber, sugar snap peas, radicchio, carrot, green onion, roasted pumpkin seeds and fresh parsley. It was a great way to use up some produce I had taking up room in my fridge and I got to incorporate the leftovers into a colourful and nutritious addition to many meals to follow.   

Shrimp can be expensive but they are so nice to have on hand because they cook so fast and the can be added to so many quick and healthy sides or pasta dishes. 

I hope I was able to inspire you if not interest you for a brief moment in time. Already have a few upcoming projects in the near future that you will not want to miss so come back soon!


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