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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Cajun Shrimp and Quinoa Casserole Recipe

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This recipe for Cajun Shrimp and Quinoa Casserole is from Phila and Kelly's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 lb. shrimp, peeled and deceived
4 medium tomatoes, cut into chunks
1 jalapeño, seeded and chopped
1/2 cp. chopped sweet onion
1 Tbsp. Tomato paste
3 Tbsp. olive oil
2 1/2 teaspoon Cajun seasoning
Salt and pepper to taste
2 1/2 cp. cooked quinoa
1 cp. Fontina cheese
Fresh cilantro for garnish
Directions:
Directions:
1. Toss shrimp and 1 tsp. Cajun seasoning together. Set aside.
2. Toss the tomatoes with 1 Tbsp. Olive oil and 1 tsp. Cajun seasoning. Set aside.
3. Heat 1 Tbsp. olive oil over medium heat in a cast iron skillet or any oven safe skillet. Cook the shrimp until opaque about 2-3 minutes per side. Remove from the pan and set aside.
4. Add the remaining 1 Tbsp. Of olive oil to the pan along with the onion, jalapeño and garlic. Cook until the onion and jalapeño are tender, stirring often. Mix in the quinoa, tomato paste, 1/2 tsp. Cajun seasoning and tomato chunks. Top with the shrimp ad then sprinkle with the Fontana cheese.
5. Place in the oven and bake at 350º for 15'. During the last 2 minutes, turn on the broiler to high and broil until the cheese is slightly brown and bubbly.
6. Garnish with cilantro.

 

 

 

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