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Recipes for shrimp and kinoa12/15/2023 ![]() Whisk the marinade to combine then add 3/4lb raw, peeled and de-veined shrimp then pop it in the fridge to marinate for 10-15 minutes. What’s tequila and lime without a little salt? Really, really good!Īdd 1/4 cup tequila to a large bowl along with 1/4 cup extra virgin olive oil, the juice of 2 limes, 1 chopped shallot, 1 chopped garlic clove, 1 Tablespoon honey, 1/2 teaspoon cumin and LOTS of salt and pepper. The flavor is mild in the shrimp, but present. I used silver tequila though I’m sure gold would work great too. ![]() That being said, I’m working on an epic margarita recipe due to you in the next couple of weeks, so there’s that. Meanwhile, get the shrimp marinade ready which is centered around, you guessed it, TEQUILA! I usually keep tequila in the house for Dad’s Killer Beergaritas and, well, that’s pretty much it. Fluff with a fork then scoop into a big mixing bowl and let it cool for a bit. Give it a good bath and you’ll notice a difference!Īdd the rinsed quinoa to 1-3/4 cup boiling chicken broth (could use vegetable broth) then place a lid on top, turn the heat down to medium-low and simmer until the quinoa is tender and broth has been absorbed, about 15 minutes. I’ve had people write to me in the past asking why their quinoa tasted off – it’s most likely because it wasn’t rinsed. ![]() Start by rinsing 1 cup quinoa in a fine mesh sieve to remove a naturally-occurring bitter substance on the outside of the quinoa. If you make it for any reason, do it to taste the Chili-Lime Vinaigrette which is 100% spoon-drink worthy! ![]() Besides, the steps are simple which means you can enjoy this healthy, protein-packed salad for lunch or dinner any day of the week. The ingredient list for this recipe looks long, but most of it is fridge and pantry staples – quinoa, extra virgin olive oil, limes, salt, pepper, common spices, etc. My original intent was to make tequila-lime tacos, which morphed into nachos, then enchiladas (can you tell I’ve been craving Mexican food lately?!) before I realized it’s been a grip since I posted a quinoa recipe and, well, here we are. Fresh Margarita Chicken-inspired tequila and lime-spiked shrimp is the punctuation on top and the whole thing more than resembles my Superfood Salad, which was a total accident.Įven more frankenstein is how it ended up being a salad. But still!Ĭooked quinoa tossed with black beans, sweet corn, cilantro, and red onion resembles my Best-Ever Southwestern Black Bean Dip but the Chili Lime Vinaigrette that’s drizzled on top is from my Grilled Corn Orzo Salad. This recipe is a frankenstein combination of a million recipes here on IGE…ok four. In food-news, I have a fresh and healthy recipe to share with you today – Tequilia-Lime Shrimp and Quinoa Salad. I guess practice makes perfect because he absolutely soaked both the bathroom and myself during last night’s bath!Īlthough Lincoln was only able to meet his Great-Grandma on Facetime when he was a few months old, we’re happy he was able to help celebrate his spunky, funky wonderful Grammy Mut this weekend! Precious! At first he wasn’t sure what to make of all the cannon-balling-kids and deep water, but after a few minutes he started kicking his feet and splashing his arms. The hotel also had a water park so Lincoln and the other young cousins took a dip in the pool on Saturday. It’s so peaceful waking up and going to bed with this view. ![]() The town where she’s from is on a lake and our hotel room was right at the shoreline. Sadly, she passed away earlier this year and although it was a sorrowful reason that brought us together, it was great to see family that’s spread far and wide to celebrate her life. Happy Monday everyone! How was your weekend? The boys and I traveled to western Iowa to celebrate Ben’s Grandma for a few days. ![]()
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