Monday, February 2, 2009

Shrimp, asparagus and quinoa

When we came home form work tonight, we were just going to eat whatever was leftover in the fridge. Well, there really wasn't much to choose from and I was starving! I looked around to see what we had and came up with this. We had some quinoa, frozen asparagus spears from Trader Joe's (not the best by the way...stick with fresh) and some shrimp. I decided to roast the asparagus, cook the shrimp scampi style, and then mixed everything together. It was quite yummy and Jim said it's a keeper. Score!

1 pound roasted asparagus - I just used olive oil, salt and pepper on these
Quinoa - cooked according to package (mine was 1 cup quinoa in 2 cups water - it basically cooks like rice)
1.5 tbsp. butter
1/4 cup olive oil
4 cloves minced garlic
1 pound shrimp, peeled and deveined
1 cup dry white wine
1/4 tsp. ground black pepper
1 tbsp. chopped fresh parsley

1/2 lemon

The asparagus and quinoa can cook at the same time since they'll both take about 10-15 minutes. In the meantime, melt the butter and olive oil in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3 to 5 minutes. Stir in wine and pepper. Bring to a boil and cook for 30 seconds while stirring constantly.

Add the cooked shrimp (with a little of the leftover juice) and quinoa to a serving dish. Cut the roasted asparagus into 1.5-2 inch pieces and add those as well. Add in the parsley, a little bit more black pepper, a little salt to taste and the juice of half a lemon. Enjoy!

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