Victors Shrimp Fried Quinoa Recipes

QUINOA SHRIMP FRIED "RICE"

Quinoa Shrimp Fried

This shrimp-and-vegetable fried rice actually sidelines the rice in favor of quinoa, which increases the nutrition and adds a gorgeous texture.

Provided by Food Network Kitchen

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

1 cup quinoa
6 tablespoons vegetable oil
1 small Japanese eggplant (about 6 ounces), halved lengthwise and sliced crosswise into 1/2-inch-thick pieces
2 cloves garlic, minced
1 small carrot, cut into thin matchsticks
One 1-inch piece fresh ginger, peeled and minced
1 bunch scallions, sliced (white and green parts kept separate)
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1/2 teaspoon Asian fish sauce
1 pound small shrimp, peeled and deveined
4 large eggs
Kosher salt and freshly ground black pepper

Steps:

Rinse the quinoa well. Put the quinoa and 3 cups water in a large saucepan over high heat and bring to a boil. Reduce the heat so the water simmers and cook until the quinoa is tender, about 15 minutes. Drain and spread on a rimmed baking sheet to cool.
Heat 3 tablespoons of the vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the eggplant and cook until it begins to brown, 2 to 3 minutes. Add 2 more tablespoons of the vegetable oil to the skillet and stir in the garlic, carrot, ginger and scallion whites. Cook until the vegetables begin to soften, about 1 minute. Stir in the soy sauce, sesame oil and fish sauce. Add the shrimp and cook, stirring, until they begin to change color, about 2 minutes. Add the cooled quinoa. Continue to cook, stirring, until the shrimp are fully cooked, about 3 minutes. Stir in the scallion greens. Divide the mixture among 4 bowls.
Wipe out the skillet and heat the remaining 1 tablespoon vegetable oil over medium-high heat. Crack the eggs into the skillet, sprinkle with a little salt and a few turns of pepper and cook until set, about 3 minutes.
Top each bowl with a fried egg.

SHRIMP VERDE

Shrimp Verde image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 pound cooked, cleaned shrimp, chopped in 1/4 inch dice
1/4 cup lime juice
1/4 pound tomatillos, husks removed and diced
1 bunch green onions, sliced
4 jalapenos, seeded and chopped
1 clove garlic, peeled
1 bunch cilantro leaves, chopped
1 small avocado, peeled and pit removed
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Steps:

Marinate the shrimp in the lime juice for one hour. Drain and reserve the juice. In a large bowl combine the shrimp, tomatillos, green onions, jalapenos, garlic, cilantro, avocados, salt and pepper and toss to coat.
Serve immediately.

SHRIMP VICTORIA

Shrimp Victoria image

Quick, easy and delicious about sums up this delicious recipe! You can substitute scallops, lobster or crab in this dish.

Provided by Lindas Busy Kitchen

Categories Crab

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb medium shrimp, peeled, and deveined
1 small onion, minced finely
4 tablespoons butter
1/2 lb mushroom, sliced
2 tablespoons butter
salt & fresh ground pepper, to taste
1 cup sour cream
1 tablespoon flour

Steps:

Saute shrimp and onions in 4 T. butter, until shrimp are pink, about 2 minutes.
Add mushrooms, and cook 5 minutes.
Add remaining remaining 2 T. butter, flour, salt, and pepper. Mix well.
Stir in sour cream, but do not boil.
Serve hot over rice, flavored with juice of 1 large lemon.

SHRIMP VICTORIA

Shrimp Victoria image

This is the one you will want for that next dinner party. Service with a crisp green salad & crusty bread. Your guests will be impressed.

Provided by Just Cher

Categories < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup butter
1 1/2 lbs uncooked shrimp, peeled & deveined
1/2 cup chopped onion
4 cloves garlic, minced
1 (8 ounce) package mushrooms, chopped
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
2 tablespoons all-purpose flour
1 1/2 teaspoons seasoning salt
1/2 teaspoon fresh ground pepper
1 1/2 cups sour cream
1 tablespoon chopped fresh parsley

Steps:

Melt butter in a saucepan over medium heat.
Add shrimp, onion and garlic.
Saute for 5 minutes or until shrimp is almost tender.
Stir in mushrooms, lemon juice and worcestershire sauce.
Stir constantly for 5 minutes.
Remove from heat.
Stir in flour, seasoned salt and pepper.
Add sour cream, stirring until well blended.
Cook over low heat stirring occasionally until heated (do not boil).
Sprinkle with parsley and serve immediately over cooked rice or pasta.

Nutrition Facts : Calories 356.9, Fat 28, SaturatedFat 16.5, Cholesterol 213.4, Sodium 853.9, Carbohydrate 8.8, Fiber 0.8, Sugar 3.8, Protein 18.5

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