Warm, filling and flavorful is the best way to describe this recipe for Spanish-style shrimp quinoa inspired from a Health recipe for Spanish-style shrimp with yellow rice. I subbed the brown rice for quinoa and used chopped green beans instead of frozen peas. I also added some red pepper flakes because I love some added spice. Forgive the lack of picture in this post. I took a picture and it looked disgusting, but I promise it still tastes good.
Ingredients (serves 4):
- 4 garlic cloves, minced
- 2 tablespoons olive oil, divided
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon salt, divided
- 1 pound large shrimp, peeled and deveined
- 1/2 cup finely chopped onion
- 3 cups uncooked quick-cooking brown rice, or 1 cup of quinoa
- 1/2 teaspoon ground turmeric
- 2 1/2 cups cold water
- 1/2 cup frozen peas, or finely chopped green beans
- 2 tablespoons dry sherry (optional)
- 1 tablespoon fresh chopped parsley
- Red pepper fakes (optional)
- Combine garlic, 1 tablespoon olive oil, paprika, and 1/4 teaspoon salt in a large bowl; stir with a whisk. Add shrimp, and toss to coat. Set aside.
- Heat remaining 1 tablespoon oil in a 3-quart saucepan over medium-high heat. Add onion, and cook 2 to 3 minutes until soft. Add rice, remaining 1/4 teaspoon salt, and turmeric. Add 21/2 cups cold water; cover and reduce heat to low. Cook 4 minutes and remove from heat. Stir in peas and let stand, covered, until ready to serve.
- Warm a large nonstick skillet over medium-high heat. Place 1 shrimp in center of pan. When the shrimp begins to sizzle, add remaining shrimp and cook 2 to 3 minutes on each side until opaque. Add sherry, if desired, during the last minute of cooking, and toss to coat. Remove from heat, and sprinkle with parsley. Fluff rice and serve immediately.