Shrimp And Quinoa Paella Recipes

SHRIMP & QUINOA PAELLA

Shrimp & Quinoa Paella image

Make and share this Shrimp & Quinoa Paella recipe from Food.com.

Provided by TattooedMamaof2

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons extra virgin olive oil, divided
1 lb frozen shrimp, small ready-to-eat
1 large onion, diced
2 green bell peppers, diced
1 cup fresh corn
2 medium tomatoes, diced
2 teaspoons dried parsley
1 teaspoon dried dill
1 teaspoon mild curry powder
1/4 teaspoon cayenne (to taste)
2 garlic cloves, minced
1 cup low sodium vegetable broth
1 (8 ounce) bottle clam juice
1 tablespoon lemon juice
1 cup quinoa, rinsed

Steps:

Heat 1 T oil in a dutch oven or pot over medium-high heat.
Add shrimp, onion, bell peppers and corn and saute for 5 minutes.
Add all remaining ingredients (including the extra 1T oil). Bring to a boil, then cover, reduce to a simmer and cook for 15 minutes.
Remove the lid, turn heat to high and boil off the extra liquid.
Serve hot.

Nutrition Facts : Calories 455.6, Fat 12.2, SaturatedFat 1.6, Cholesterol 239.1, Sodium 1295.2, Carbohydrate 52.6, Fiber 7, Sugar 7.9, Protein 35.2

HEALTHY ONE-SKILLET SHRIMP AND QUINOA

Healthy One-Skillet Shrimp and Quinoa image

This one skillet dinner is reminiscent of paella. It is the perfect easy and healthy dinner for a summer evening.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pint mixed cherry tomatoes, halved
1 bunch scallions, sliced (white and green parts separated)
Juice of 1/2 lemon
Kosher salt
2 tablespoons canola oil
1 tablespoon tomato paste
1 teaspoon Cajun seasoning
2 stalks celery, peeled and thinly sliced
2 cloves garlic, minced
1 cup white quinoa, rinsed
Freshly ground black pepper
1 1/4 pounds peeled and deveined medium shrimp, tails removed

Steps:

Combine the tomatoes, scallion greens, lemon juice and a pinch of salt in a medium bowl and toss to coat.
Add the oil to a large skillet and heat over medium-high heat. Add the tomato paste, Cajun seasoning, scallion whites, celery and garlic. Cook, stirring frequently, until the paste turns brick red and the scallions and celery just begin to soften, about 4 minutes. Add the quinoa and stir to coat in the tomato paste mixture. Pour in 2 cups water and sprinkle with 1/2 teaspoon salt and several grinds of pepper. Bring to a high simmer and cook until most of the liquid has evaporated and the quinoa is tender, 12 to 15 minutes.
Adjust the heat to medium-low, add the shrimp, sprinkle with salt and pepper, cover and cook until the shrimp is firm and cooked through, about 5 minutes. Remove from the heat and scatter with the cherry tomato salad.

Nutrition Facts : Calories 460, Fat 16 grams, SaturatedFat 1.5 grams, Cholesterol 180 milligrams, Sodium 1160 milligrams, Carbohydrate 48 grams, Fiber 9 grams, Protein 33 grams, Sugar 6 grams

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