Ingredients: |
Ingredients: ⅔ cup quinoa
1-14.5 oz can diced tomatoes
1 Cubanelle pepper (Banana pepper substitute)
⅛ oz basil
⅛ oz cilantro
1 lime, divided
2 cloves garlic
1 yellow onion
1-13.5 oz can lite coconut milk
.32 oz Sriracha (or more per your tolerance)
10 oz shrimp
Olive oil
salt & pepper
6" small pot w/lid
10" medium high-sided pan
Tips
Vigorously shake the coconut milk can before opening, or pierce the solids with a spoon before pouring to avoid a messy splatter
Try piling the quinoa into 1 side of the bowl, and the stew in the other.
Serving them side-by-side preserves some textural contrast.
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Directions: |
Directions:1. Prep Shrimp
Pat dry shrimp with paper towel and season with salt & pepper. Set aside.
2. Cook Quinoa
In a small pot, combine quinoa, 1⅓ cups water, and ¼ teaspoon salt, and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered.
3. Prepare Ingredients
While quinoa cooks, or before that step, thinly slice Cubanelle pepper into rings, discarding stem. Roughly chop basil and cilantro leaves, keeping herbs separate and discarding stems. Halve lime. Peel onion, halve and thinly slice. Mince garlic.
4. Finish Quinoa
Add cilantro to pot with cooked quinoa, along with a drizzle of olive oil, and stir to combine. Place cover back on pot to retain heat.
5. Saute Aromatics
Heat 1 tablespoon olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add onion and garlic and saute, stirring, until softened and fragrant, about 3 minutes.
6. Simmer Coconut Broth
Add coconut milk to pan with aromatics, still over medium-high heat. Add Sriracha, tomatoes, Cubanelle pepper, and 1 squeeze lime juice. Season with salt & pepper. Increase heat to high and bring to a boil, then reduce heat to medium-high and simmer until broth is slightly reduced and flavors have melded, about 5-6 minutes.
7. Poach Shrimp
Once coconut broth has simmered, add shrimp to pan, still over medium-high heat, and simmer until just opaque and just pink, 2-4 minutes. Taste and add salt & pepper as desired. Remove pan from heat.
8. Plate
Divide cilantro/quinoa between roomy serving bowls. Ladle in shrimp moqueca, and garnish with basil. Cut remaining lime into wedges for squeezing over.
Dig in! |
This recipe for Brazilian Shrimp Moqueca w/Cilantro Quinoa (or Shrimp & Quinoa) is from