Cajun Shrimp Quinoa Casserole

1 lb raw shrimp, peeled and deveined
4 medium tomatoes, chopped
1 Jalapeno Peppers
1/2 Red Bell pepper
1 medium Onion, diced
3 clove Garlic, minced
1 tbsp Tomato Paste
4 tbsp Extra Virgin Olive Oil
2 1/2 tbsp Cajun Seasoning
1.25 cup dry quinoa
2.5 cup Vegetable Broth
1 cup, shredded Fontina Cheese

If you don't have a cast iron skillet, cook in regular skillet and transfer into a casserole dish (or ramekins or mini cocottes) before adding shrimp and cheese. Top evenly with shrimp and cheese then place in oven. If using small containers, bake for only 10 minutes and broil for about a minute.

In a medium saucepan, heat 1 tbsp olive oil. Saute about a tablespoon each of chopped onion and bell pepper, about 3 minutes. Add 1 clove of garlic and saute for another 30 seconds. Add quinoa and vegetable broth. Bring to a boil, then cover and turn to low. Let simmer for 15 minutes.

Place shrimp into small bowl and toss with 1 tbsp Cajun seasoning. Set aside

Place tomatoes into small bowl and toss with 1 tbsp olive oil and 1 tbsp Cajun seasoning. Set aside

Heat 1 tbsp olive oil in cast iron skillet, add shrimp in a single layer and cook until opaque, about 3 minutes per side. Remove from pan and set aside.

Add remaining olive oil to pan and saute onion and peppers until translucent. Add remaining garlic and saute another 30 seconds.

Mix in cooked quinoa, tomatoes, tomato paste and remaining Cajun seasoning.

Top evenly with shrimp and cheese, and place in 350 degree oven for 15 minutes. During the last 2 minutes, turn on broiler to high and broil until the cheese is slightly brown and bubbly

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user JENNKV.