California Central Coast Recipes
Shrimp and Red Quinoa Salad Of Mixed Greens with a Lemon Vinaigrette
Shrimp and Red Quinoa Salad Of Mixed Greens with a Lemon Vinaigrette. This is SO good and is perfect for a late summer-early Fall luncheon or dinner, and goes especially well with a chilled Rhone white wine. The Quinoa goes so well with seafood as well as the lighter meats-and is a healthy addition to your cooking arsenal for planning your menus.
What I really love about this recipe is that it's so delicious with all the complementary flavors of the unusual greens, the textures and flavors of the shrimp and quinoa are quite satisfying. Then on top of those wonderful flavors, we accent the whole dish with a milder version" of our Lemon Vinaigrette
to make a flavorful, fresh --and satisfying treat for the diner. --Plus it's healthy too!
We usually leave the shell on the shrimp for a little extra flavor when sauteed. It is a little messy to eat for the uninitiated. You can shell the shrimp if you wish, especially if the recipe is served buffet style as a side dish.
Preparation time: 20 minutesCooking time: 20 minutes
1/2 cup Uncooked Red Quinoa
1 Can Chicken broth reduced sodium plus water to equal 2 cups total
1-1/2 Fresh lemon for soaking shrimp in and for garnish
1 pound Raw shrimp shell on, rinsed and deveined (16-20 count per pound)
2 Lg. Garlic cloves , peeled and chopped
1/4 teaspoons Dried Thyme
Fresh Thyme for garnish
1/4 teaspoons Sea salt
2 to 4 Tablespoons Extra virgin olive oil
Mixed Greens , such as Radicchio, Chicory, Endive, Frisee, Arugula or Spring Mix
For the Vinaigrette
1 clove Garlic peeled and crushed
1/4 teaspoons Dry Mustard
Juice of one Lemon
2 Tablespoons Extra virgin olive oil
Salt and pepper to taste
1/4 teaspoons Italian seasoning.
1 Add the chicken broth, water (if needed) and the dry quinoa to a quart saucepan and heat covered to boiling, then reduce heat to a slow simmer and cook for about 15 minutes. When broth/water is absorbed, remove from heat and let sit 5 minutes or so, then flake with a fork. Set aside for later.
2 Rinse and devein shrimp, then squeeze lemon juice over shrimp and let sit for a few minutes. This helps sweeten the shrimp back to its fresh-flavor.
3 In a large Dutch-oven that has a cover, add 2 tablespoons olive oil and heat over medium- heat. Add garlic, dried thyme, and quickly saute --and do NOT let the garlic burn or turn brown.
4 Add in the deveined shrimp and its excess lemon juice and saute quickly, picking up the garlic thyme and oil from the bottom of the pan and stir quickly. When shrimp just turns pink, remove from pan, cover and put aside.
5 Add all the greens of your choice to the pan. Cook the more coarse greens -chicories, frisee and radicchio first to give them a "heads-start." (Use at least 1 pound or more. -Remember the greens quickly wilt down, so you need a decent-sized about for this dish.)
6 When the greens are wilted, turn into a large salad bowl. Reheat the shrimp for a few seconds, then turn into the salad bowl with the greens. Toss well.
7 Add the lemon vinaigrette to the shrimp-greens combo. Then lastly, add the reserved quinoa after fluffing again, and add to the salad mixture, tossing lightly to distribute throughout the salad.
8 Serve on individual dinner plates, garnished by a lemon slice and serve with a chilled Rhone white wine.
This goes delightfully well with a chilled Rhone white wine.