Thursday, 10 January 2013

Greek-Style Shrimp with Quinoa Tabbouleh

This week I followed the meal plan on Fitness Magazine that's called Eat Healthy for Less: A weeks Worth of Dinner Recipes for under $100. I haven't finished the week yet but there is one recipe that I have really enjoyed, Greek-Style Shrimp with Quinoa Tabbouleh. It was delicious. My kids didn't eat any but that gave me leftovers to take to work today. One thing I have to say about these recipes is that they are quick, there were some that I didn't care for and some that were okay. I used all the same ingredients but added hot sauce to the shrimp marinade and played around with the quantities of ingredients to suit my tastes. Here's the recipe

Greek-Style Shrimp with Quinoa Tabbouleh
1 pound large frozen shrimp, cleaned, shelled, and thawed, tails on
4 tablespoons olive oil
Juice of 1 lemon
1 tbsp Sriracha hot sauce
2 garlic cloves, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1 pint grape tomatoes, halved
1/4 cup Kalamata olives, halved
1/2 red bell pepper, coarsely chopped
1/2 cup flat-leaf parsley, coarsely chopped
3 ounces reduced-fat feta, crumbled
1 box quinoa, cooked per package directions

Place shrimp, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 crushed garlic clove, 1/4 teaspoon salt, and 1/4 teaspoon pepper and hot sauce in a large zip-top bag; let sit.In a large bowl, combine tomatoes, olives, bell pepper, parsley, and feta and remaining olive oil, lemon juice, garlic, salt, and pepper. Add cooked quinoa and mix well.Heat a pan ( I used cast iron) over medium-high heat. Place shrimp in pan in a single layer and cook for 2 minutes. Flip and cook for 2 minutes more. You can squeeze a little more lemon on top if you like.

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