Smoky Paprika Shrimp With Quinoa Tabbouleh And Garlic Yogurt Sauce Recipes

SMOKY PAPRIKA SHRIMP WITH QUINOA TABBOULEH AND GARLIC YOGURT SAUCE

Steps:

• Soak your bamboo skewers in a shallow baking dish filled with about 2 inches of water for at least 30 minutes.
• Pour the quinoa into a small saucepan and add ¾ cup water. Bring to a boil, lower to a simmer, cover and cook for 12-15 minutes until all the water has been absorbed. Let the quinoa rest, covered, for 5-10 minutes and fluff with a fork.
• While the quinoa is cooking, tackle the shrimp. In a shallow baking dish, whisk together the smoked paprika, cumin, red pepper flakes, salt, garlic and olive oil. (It will be a pretty pasty, people.) Add the shrimp to the spice mixture and toss to coat. Refrigerate for at least 20 minutes (and up to overnight).
• While the shrimp is marinating, prep the tabbouleh. In a medium bowl, whisk together the lemon juice, garlic and olive oil with a pinch of kosher salt and fresh ground pepper. Add the cooked quinoa, cherry tomatoes, cucumber, mint and parsley, and toss to combine.Taste and season with extra salt and fresh ground pepper if necessary. Cover and refrigerate for at least 20 minutes to let the flavors mingle.
• Combine all the ingredients for the yogurt sauce in a medium bowl. If it's too thick, add a couple teaspoons of water until your desired consistency is reached. Refrigerate until ready to use.
• Now it's time to skewer the shrimp. Squeeze the juice of half a lemon over your spiced shrimp and give them a toss. Thread the shrimp onto your soaked skewers. (I like to use two bamboo skewers for each kabob for stability.) You should be able to get 4-5 on each "kebab."
• Heat a lightly oiled grill or grill pan over medium-high heat. When hot, add the shrimp skewers and cook for about 2-2½ minutes on each side until they're opaque and cooked through.
• Serve shrimp over tabbouleh and drizzle with yogurt sauce. I like to serve everything on a warm pita, but you do you.

GARLIC SHRIMP QUINOA

Steps:

• In a skillet heat olive oil, and add the chopped shallot. Sauté unit translucent, then add minced garlic and cook for a minute until fragrant.
• Add quinoa, spices and water. Cover with a lid and sauté for about 20 minutes or until quinoa is cooked.
• While quinoa is being cooked, cook the shrimp by heating olive oil in a pan, then add the shrimp.
• Season with black pepper, salt and chili powder if using. Sauté until cooked (3 minutes).
• Add the shrimp to the quinoa and top with freshly chopped parsley leaves.