I love it when a kitchen experiment turns into a blog worthy meal. All the veggies in the meal were local, mainly from Ryder Farm in Brewster, NY.
- 1 lb. Shrimp (US Wild-caught)
- 1 Cup Quinoa
- 1 Quart Fresh Tomatillos
- 2 Fresh Jalapenos
- 1/4 Yellow Onion
- 3 Garlic Cloves
- 3 Tablespoons Fresh Cilantro
- 1 Cup Broth/Stock
- 4 Tablespoons Extra Virgin Olive Oil
- Start your outdoor grill.
- Peel and devein the shrimp.
- Put them on skewers and season with salt and pepper. Set them aside.
- Remove the husks from the tomatillos and rinse them to remove the sticky residue. Rough chop them and put them in a blender.
- Remove the stem and roughly chop the jalapenos (I keep the seeds, but for a little less spice feel free to remove them). Add them to the blender.
- Roughly chop and add to the blender: onion, garlic, cilantro, salt.
- Start the blender and keep it going until the mixture becomes pureed. Set it aside.
- In a large saute pan (make it’s one that has lid) heat the olive oil.
- Pour the tomatillo mixture into the pan. Bring it up to a low sizzle (bubbling around the edges). Stir occasionally to make sure it’s not sticking or burning.
- Pour in the quinoa and broth/stock. Stir everything together.
- Once it comes to a boil, reduce the heat to low and put on the lid. Cook the quinoa for 15-20 minutes until the liquid is absorbed. Once cooked remove from the heat.
- Towards the end of the cooking time for the quinoa, throw the shrimp on the grill. Cook for a few minutes on each side.
- Time to eat! Place a scoop of the “green” quinoa on each plate, remove the shrimp from the skewers and place them on top of the quinoa. For a little added color, place a juicy red grape tomato on the side.
- The “green” quinoa goes great next to any grilled meat or even grilled teriyaki tofu. Or just make a meal out of the quinoa itself.
Happy Experimenting! Happy Eating!