Wednesday, November 30, 2011
Ginger Lime Shrimp Quinoa with Red Pepper and Yellow Corn
Hope "ya'll" had a great Thanksgiving! We spent the holiday in Paula Deen's hometown, Savannah GA and also visited what I consider to be the South's best kept secret- Beaufort, SC. Both cities provided a ton of beauty, history and exceptional food. If you indulged like we did, then this week is all about Thanksgiving damage control!
Actually, Chris and I have decided to make a commitment between now and Christmas to fill our body with healthy and nutritional things. Our Fall weekend get-a-ways have been fun and we have eaten at some amazing restaurants, but with a looming trip to the Caribbean with my husband's family between Christmas and New Years, things have to change! The next few weeks of recipes are going to be about using fresh, unprocessed food and seasonal ingredients. Though there might be a couple with some butter or sugar in one or two, because well, we're not perfect ;)
This recipe is one I threw together and loved the resulted flavor combination. Healthy quinoa is topped with a ginger lime shrimp and accented with crunchy yellow corn and bright red pepper. The flavors are bold yet taste fresh and simple. I didn't write down how much of the red bell pepper and carrots I used (oops), so just eye-ball it to your preference. Give this recipe a try if you're looking for something different!
1 cup quinoa
1 tbsp lime zest
1/4 cup lime juice
1 tsp minced ginger
1 tsp lemon juice
1/4 cup freshly chopped cilantro
Red bell pepper chopped
1/2 cup yellow corn
1/4 lb shrimp
1 tbsp extra virgin olive oil
1 tsp minced garlic
1 tsp cumin
pinch of cayenne pepper
Sea Salt to taste
Prepare quinoa as directed to on box and set aside. In a medium skillet heat oil and add garlic and ginger. Saute for 2 minutes. Add shrimp and cook for 3 minutes on each side until they are no longer opaque. Add lemon juice, corn, carrots and red pepper and saute until soft.
To make the dressing, whisk together lime juice, lime zest, peanut oil, cumin, salt and cayenne pepper. Combine dressing with shrimp and quinoa. Serve either warm or cold!
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