Healthy Garlic Shrimp and Quinoa Grits

The recipe Healthy Garlic Shrimp and Quinoa Grits can be made in around 40 minutes. This recipe serves 4 and costs $3.59 per serving. This morn meal has 451 calories, 33g of protein, and 20g of fat per serving. A mixture of olive oil, fresh parsley leaves, shrimp, and a handful of other ingredients are all it takes to make this recipe so flavorful. 803 people were glad they tried this recipe. Many people really liked this Southern dish. It is a good option if you're following a gluten free and pescatarian diet. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 80%, which is pretty good. If you like this recipe, take a look at these similar recipes: Lemon Garlic Shrimp & Grits, Lemon Garlic Shrimp and Grits, and Lemon-Garlic Shrimp and Grits.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Add half the garlic, and cook, stirring, until soft, about 2 minutes. Add the quinoa, 2 1/3 cups water, 1/4 teaspoon salt and a few grinds of pepper, and bring to a simmer, stirring. Cover, reduce the heat to medium-low and cook until the quinoa is tender (the little white tails become visible) and the liquid is the consistency of a thin porridge, 10 to 15 minutes. Remove the saucepan from the heat, and whisk in the Parmesan and half the parsley. Cover and keep warm. Meanwhile, season the shrimp with 1/4 teaspoon salt and a few grinds of pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer (it's OK if they touch), and cook until the underside turns pink, about 2 minutes. Turn the shrimp, add the remaining garlic and cook until the shrimp begin to curl and turn totally pink, about 2 minutes more. Add the wine, 2 tablespoons water and the remaining parsley, reserving a pinch for garnish. Once the liquid has reduced by half, swirl in the remaining 2 tablespoons butter until smooth. Divide the quinoa and shrimp among 4 bowls, top with the pan sauce and sprinkle with the reserved parsley.

 

Step by step:

1. Melt 2 tablespoons of the butter in a medium saucepan over medium heat.

2. Add half the garlic, and cook, stirring, until soft, about 2 minutes.

3. Add the quinoa, 2 1/3 cups water, 1/4 teaspoon salt and a few grinds of pepper, and bring to a simmer, stirring. Cover, reduce the heat to medium-low and cook until the quinoa is tender (the little white tails become visible) and the liquid is the consistency of a thin porridge, 10 to 15 minutes.

4. Remove the saucepan from the heat, and whisk in the Parmesan and half the parsley. Cover and keep warm.

5. Meanwhile, season the shrimp with 1/4 teaspoon salt and a few grinds of pepper.

6. Heat the oil in a large nonstick skillet over medium-high heat.

7. Add the shrimp in a single layer (it's OK if they touch), and cook until the underside turns pink, about 2 minutes. Turn the shrimp, add the remaining garlic and cook until the shrimp begin to curl and turn totally pink, about 2 minutes more.

8. Add the wine, 2 tablespoons water and the remaining parsley, reserving a pinch for garnish. Once the liquid has reduced by half, swirl in the remaining 2 tablespoons butter until smooth. Divide the quinoa and shrimp among 4 bowls, top with the pan sauce and sprinkle with the reserved parsley.

Nutrition Information:

covered percent of daily need