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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,769.5
  • Total Fat: 89.4 g
  • Cholesterol: 689.1 mg
  • Sodium: 8,175.5 mg
  • Total Carbs: 123.0 g
  • Dietary Fiber: 1.4 g
  • Protein: 117.3 g

View full nutritional breakdown of Shrimp and Quinoa calories by ingredient
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Shrimp and Quinoa

Submitted by: BUN3KIN

Introduction

A recipe posted by MAMMAMICHELLE to the Turbo Jam Team board. A recipe posted by MAMMAMICHELLE to the Turbo Jam Team board.
Number of Servings: 1

Ingredients

    1lb Shrimp, shelled
    1/3 cup really good quality olive oil
    2 1/2 tbs fresh lemon juice (about 2 lemons)
    zest of one lemon (this was my addition that added a a more lemony freshness)
    1/4 cup flat leaf parsley, chopped
    2 tbs capers
    1 cup quinoa

Directions

Cook shrimp in boiling water until just cooked - about 1 minute depending on size of shrimp, drain - do not overcook the shrimp). Mix together the olive oil 2 tbs lemon juice and capers. Add to cooked shrimp and put in fridge (anysize a zipblock baggie is good -and just toss the bag around so that the shrimp gets well coated). Leave in fridge for an hour.

Cook quinoa (1 cup quinoa, 6 cups water, 1 tbs kosher salt); bring water to a boil, add salt and then add quinoa - boil for about 10 minutes and drain through a fine mesh sieve...Dump quinoa in a bowl and fluff.

Add shrimp mixture, remaining lemon juice and parsley, mix with a form...Add salt and lots of pepper as desired. You can substitute black olives for capers.

Number of Servings: 1

Recipe submitted by SparkPeople user BUN3KIN.





TAGS:  Fish |

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