Quinoa with Spice-Roasted Shrimp and Pistou

Quinoa with Spice-Roasted Shrimp and Pistou
Photo by James Baigrie

Ingredients

  • 0.25 cup(s) canola oil
  • 2 tablespoon(s) freshly grated Parmigiano-Reggiano cheese
  • 0.5 teaspoon(s) garlic powder
  • 0.5 teaspoon(s) fennel seeds
  • 0.25 teaspoon(s) dried thyme
  • 1 tablespoon(s) fresh rosemary leaves
  • 0.5 pound(s) medium shrimp
  • + 10 more ingredients
    • 2.25 cup(s) water
    • 0.5 teaspoon(s) onion powder
    • 1.5 cup(s) quinoa
    • 0.5 teaspoon(s) dried oregano
    • 1.5 teaspoon(s) fresh thyme leaves
    • 1 clove(s) garlic
    • Salt and freshly ground pepper
    • 2 tablespoon(s) flat-leaf parsley
    • 0.5 teaspoon(s) smoked paprika
    • 0.25 cup(s) eaves

In a resealable plastic bag, toss the shrimp with the garlic and onion powders, paprika, oregano, fennel seeds, dried thyme, 1 tablespoon of the oil and 1/2 teaspoon each of salt and pepper until coated. Let stand at room temperature for 30 minutes. Meanwhile, preheat the oven to 425°. In a food ...

View full recipe at Food & Wine

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