Chili Lime Shrimp Skewers over Garlic Butter Quinoa
Ingredients:
1 cup quinoa
16 medium raw shrimp, peeled and deveined
4 wooden skewers
1 tablespoon plus 1⁄4 teaspoon fresh lime juice
3⁄4 teaspoon plus 1⁄8 teaspoon chili powder
3⁄4 teaspoon kosher salt, divided
1⁄2 teaspoon freshly ground black pepper, divided
5 tablespoons butter, divided
1 clove garlic, minced
1⁄4 teaspoon garlic salt
Method:
1. Rinse the quinoa in warm water. Bring 2 cups of water to a boil in a 2-quart saucepan. Add the quinoa, bring back to a boil, cover, and cook over medium heat until water is absorbed, 12 minutes. Remove from heat, fluff, and let stand for 15 minutes.
2. Heat a grill or grill pan to medium heat. Grease the grill with oil or spray the grill pan with nonstick cooking spray.
3. Place 4 shrimp onto each of 4 skewers and brush both sides with 1 tablespoon of the lime juice. Add 3⁄4 teaspoon of the chili powder, 1⁄4 teaspoon of the salt, and 1⁄4 teaspoon of the pepper to a small bowl and mix to combine. Season both sides of the shrimp with the chili-salt. Place the skewers on the grill or grill pan and cook until heated through, about 3 minutes per side. Add 2 tablespoons of the butter to a microwave-safe bowl and microwave until melted, about 15 seconds. Add the remaining 1⁄4 teaspoon lime juice and 1⁄8 teaspoon chili powder, stir to combine, and brush over the shrimp.
4. Add the remaining 3 tablespoons butter to a small skillet over medium heat, swirling until melted. Add the garlic and cook, stirring, for 1 minute. Pour over the cooked quinoa, stir to combine, and season with the remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper and the garlic salt. Mix to combine. Transfer the quinoa to a large serving plate and top with shrimp skewers.
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