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Quinoa with Spice-Roasted Shrimp and Pistou
© James Baigrie

Quinoa with Spice-Roasted Shrimp and Pistou

  • ACTIVE: 30 MIN

Chef John Currence coats shrimp with a potent mix of fennel seeds, dried oregano and garlic and onion powders. He flavors the quinoa with a vibrant, pesto-like pistou, made with a judicious amount of oil.

  1. 1/2 pound medium shrimp, shelled and deveined
  2. 1/2 teaspoon garlic powder
  3. 1/2 teaspoon onion powder
  4. 1/2 teaspoon smoked paprika
  5. 1/2 teaspoon dried oregano, crumbled
  6. 1/2 teaspoon fennel seeds, chopped
  7. 1/4 teaspoon dried thyme
  8. 1/4 cup canola oil
  9. Salt and freshly ground pepper
  10. 1/4 cup (packed) basil leaves
  11. 2 tablespoons flat-leaf parsley
  12. 1 tablespoon fresh rosemary leaves
  13. 1 1/2 teaspoons fresh thyme leaves
  14. 1 garlic clove, smashed
  15. 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  16. 1 1/2 cups quinoa, rinsed
  17. 2 1/4 cups water
  1. In a resealable plastic bag, toss the shrimp with the garlic and onion powders, paprika, oregano, fennel seeds, dried thyme, 1 tablespoon of the oil and 1/2 teaspoon each of salt and pepper until coated. Let stand at room temperature for 30 minutes.
  2. Meanwhile, preheat the oven to 425°. In a food processor, pulse the basil, parsley, rosemary, thyme leaves, garlic and cheese. Add 2 tablespoons of the oil; puree until smooth. Season with salt and pepper.
  3. In a saucepan, combine the quinoa, water and the remaining 1 tablespoon of oil. Season lightly with salt and bring to a boil. Cover and simmer over low heat until the quinoa is tender, about 15 minutes. Let stand for 5 minutes. Transfer to a bowl; keep warm.
  4. On a baking sheet, roast the shrimp for about 8 minutes, until curled and pink. Cut the shrimp into thirds and add to the quinoa with the pistou. Toss well, season with salt and pepper and serve.


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