Spicy Italian Shrimp & Quinoa Stew // Easy, (Semi) Paleo, & Stupid Yummy
Recipes are meant for tweaking. Some of my all-time favorite at-home meals come to be due to the fact that I find it entirely impossible to follow a recipe without adding some personal flare to it. I tried out this recipe last night, decided to basically start ignoring it halfway through, and voilå, a new recipe is born. And guys... Woah, this is yummy. It's 7:45 am and I'm counting the hours until it's the appropriate time of day for me to eat this again. It's actually not even terribly difficult, I promise. When I have this again for leftovers, I'll be adding some grilled chicken and spicy Italian ground sausage to switch it up a bit.
If you give it a go, let me know what you think, and what changes of your own you made along the way in the comments below.
Note: If you're on a strict gluten-free, no-wiggle-room paleo diet, I'd leave out the quinoa, since it's not technically paleo. It's not the worst thing in the world, though (especially when it says "rinsed" or "polished" on the package, as the tummy-bothering stuff is in the outer shell), so with my semi-relaxed paleo diet, I allow for small doses of quinoa. If you're not paleo, but are gluten-free, try it over polenta or with gluten free pasta.
Servings: 3-4 // Time: About 30 mins // Calories: About 230
1/2 cup quinoa
15-20 pieces fresh shrimp, peeled and deveined (it's not really necessary to devein, but it bugs me, so I do it.)
1/4 cup chopped red onion
2 stalks celery, sliced
3-4 cloves minced garlic (1-2 if you're not into garlicky stuff as much as I am, clearly)
2 teaspoons olive oil
1 cup reduced-sodium, organic chicken broth
1/4 cup red wine (original recipe called for dry white, but red was all I had. Worked fine for me. If you don't have any handy, add another 1/4 cup chicken broth.)
1 large tomato, diced (original recipe called for canned, I prefer fresh. If you go canned, use one 14.5 oz no-salt-added can diced tomatoes, drained.)
1 8 oz. can no-salt-added tomato sauce
1 teaspoon dried oregano
1/4 teaspoon salt
ground black pepper to taste
crushed red pepper to taste (this is what gives it it's "kick," so I was liberal with this.)
1 handful fresh chopped Italian flat-leaf parsley
1. Add 1/2 cup quinoa and 1 cup water to small pot. Add dash of olive oil to prevent sticking. Bring water to boil, then reduce heat to simmer and cover for about 15-20 minutes, or until all water is absorbed and quinoa is light and fluffy. (Can be slightly underdone, but not much -- al dente.) Set aside.
2. While quinoa is cooking, thaw shrimp, if frozen. Rinse and pat dry with paper towels. Cut shrimp in half lengthwise. Cover and chill until needed.
3. In large saucepan, cook onion, celery, and garlic in hot oil until tender. Carefully stir in 1 cup broth and wine. Bring to boiling, reduce heat. Simmer, uncovered, for 5 minutes. Stir in diced tomatoes, tomato sauce, oregano, fresh parsley, salt, black pepper, and red pepper flakes. Return to boiling; reduce heat. Cover and simmer for 5 minutes.
4. Gently stir in shrimp and al dente quinoa. Return just to boiling; reduce heat to low. Cover and simmer for 3 to 5 minutes or until shrimp are opaque. Allow to cool, and enjoy.