Shrimp And Quinoa Paella Recipes

SHRIMP QUINOA

Shrimp Quinoa image

A delicious stir fry-like dish that includes vegetables and shrimp.

Provided by DIEGO782

Categories Seafood Shellfish Shrimp

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

1 cup uncooked quinoa, rinsed
1 ½ cups chicken broth
2 tablespoons olive oil
3 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
8 spears fresh asparagus, trimmed and cut into 1 inch pieces
1 cup sliced fresh mushrooms
¼ cup raisins
1 tablespoon minced fresh ginger root
1 pound uncooked medium shrimp, peeled and deveined
1 tablespoon lemon juice
salt and pepper to taste

Steps:

Bring the quinoa and chicken broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender about 15 minutes. Turn off the heat, and let the remaining liquid absorb into the quinoa.
Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, onion, and red bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the asparagus, mushrooms, raisins, and ginger; continue cooking until the asparagus is tender. Stir in the shrimp, and cook until the shrimp have turned pink and are no longer translucent in the center.
Stir the lemon juice into the quinoa, then toss the quinoa with the shrimp and vegetable mixture. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 378.4 calories, Carbohydrate 44.7 g, Cholesterol 172.6 mg, Fat 10.6 g, Fiber 5.8 g, Protein 27.1 g, SaturatedFat 1.6 g, Sodium 207.1 mg, Sugar 10 g

HEALTHY ONE-SKILLET SHRIMP AND QUINOA

Healthy One-Skillet Shrimp and Quinoa image

This one skillet dinner is reminiscent of paella. It is the perfect easy and healthy dinner for a summer evening.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pint mixed cherry tomatoes, halved
1 bunch scallions, sliced (white and green parts separated)
Juice of 1/2 lemon
Kosher salt
2 tablespoons canola oil
1 tablespoon tomato paste
1 teaspoon Cajun seasoning
2 stalks celery, peeled and thinly sliced
2 cloves garlic, minced
1 cup white quinoa, rinsed
Freshly ground black pepper
1 1/4 pounds peeled and deveined medium shrimp, tails removed

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.

Nutrition Facts : Calories 460, Fat 16 grams, SaturatedFat 1.5 grams, Cholesterol 180 milligrams, Sodium 1160 milligrams, Carbohydrate 48 grams, Fiber 9 grams, Protein 33 grams, Sugar 6 grams

SHRIMP PAELLA

Shrimp Paella image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tbsp. GOYA® Extra Virgin Olive Oil
1 small onion, finely chopped (about 3/4 cup)
1 package (3.5 oz.) GOYA Chorizo, cut in 1/4" slices
1 tsp. GOYA Minced Garlic or 2 cloves garlic, finely chopped
1 package (8 oz.) GOYA Yellow Rice
1/4 cup GOYA Pitted Alcaparrado, rinsed and roughly chopped
3/4 lb. large shrimp, peeled and deveined
10-12 little neck clams
1 jar (4 oz.) GOYA Fancy Pimiento, drained
1 tbsp. finely chopped fresh parsley

Steps:

1. Heat oil in 10"-12" paella pan (or large skillet) over medium-high heat. Add onions and chorizo; cook until onions are tender and chorizo turns golden brown, about 7 minutes. Stir in garlic; cook until fragrant, about 30 seconds more.
2. Add 1 3/4 cups water to pan; bring to boil. Stir in contents of yellow rice mix and alcaparrado. Boil rice mixture 1 minute; tightly cover pan. Reduce heat to medium-low; simmer until rice is tender and water is absorbed, about 25 minutes, adding shrimp and clams after 12 minutes.
3. Arrange pimiento strips over rice; sprinkle with parsley. Serve immediately.

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