Mango Habanero Shrimp And Quinoa Packets Recipes

MANGO-HABANERO SHRIMP

Steps:

• Place mango, habaneros, lemon juice, ginger, garlic, garam masala, and brown sugar in the jar of a blender. Cover and puree until smooth. Remove lid filler cap, and with the motor running, drizzle in oil. Season with salt to taste.
• Place shrimp in a large resealable bag and pour in marinade. Seal bag and place in refrigerator for 30 minutes to 1 hour. Thread shrimp onto 2 sets of skewers, pushing shrimp together so they're just touching.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place shrimp skewers on grill and cook, turning occasionally, until shrimp are well charred and just cooked through, about 4 to 5 minutes total.
• Transfer shrimp to a cutting board or serving platter and let rest until cool enough to handle. Remove shrimp from skewers and serve immediately.

HEALTHY ONE-SKILLET SHRIMP AND QUINOA

Steps:

• Combine the tomatoes, scallion greens, lemon juice and a pinch of salt in a medium bowl and toss to coat.
• Add the oil to a large skillet and heat over medium-high heat. Add the tomato paste, Cajun seasoning, scallion whites, celery and garlic. Cook, stirring frequently, until the paste turns brick red and the scallions and celery just begin to soften, about 4 minutes. Add the quinoa and stir to coat in the tomato paste mixture. Pour in 2 cups water and sprinkle with 1/2 teaspoon salt and several grinds of pepper. Bring to a high simmer and cook until most of the liquid has evaporated and the quinoa is tender, 12 to 15 minutes.
• Adjust the heat to medium-low, add the shrimp, sprinkle with salt and pepper, cover and cook until the shrimp is firm and cooked through, about 5 minutes. Remove from the heat and scatter with the cherry tomato salad.