Now that it’s getting cold out and going outside to grill is not particularly fun, it is time to bring out a new dish that’s easily cooked in the comfort of your nice warm kitchen. I put together this healthy and hearty dish a few weeks ago while brainstorming with what I had in the house. Bringing together sauteed shrimp with a smokey chipotle flavor is never a bad thing. I decided to pair that with some fresh haricot vert (french green beans) and put it over my quinoa recipe. Enjoy this any night of the week!
Ingredients: (Serves 2)
- 1 pound of extra large or jumbo shrimp
- 1/4 pound of haricot verts (can use more or less depending on preference)
- 1/2 of a large white onion, chopped
- 1 cup of quinoa
- 1 cup of water
- 1 cup of chicken broth
- 1/4 cup of olive oil (approx.)
- 1 tsp of ground chipotle powder
- sea salt
- fresh ground pepper
- 1 sprig of rosemary
Since the quinoa takes the longest to cook, you will need to need start with that. Bring one cup of water and one of chicken broth to a boil. Once it comes to a boil, add the quinoa, rosemary stir and cover. Lower the heat to a simmer and cook until all the liquid is absorbed, approx. 15 – 20 minutes. The quinoa is done when the outside of the grains spiral out. Once done, season with a dash of salt, fresh ground pepper and about a tablespoon of extra virgin olive oil.
While the quinoa is cooking, sauté the onions and haricot verts with two tablespoons of olive oil in a large sauté pan over medium-high heat. Add salt and fresh ground black pepper to taste. Sprinkle them with a dash of the ground chipotle and stir. Cook until both the onions are translucent and the beans are tender. Once done, set aside.
Now take the cleaned and dried shrimp and sprinkle with the ground chipotle on both sides. Sear them in just enough olive oil to coat the pan. Cook until pink on both sides, about 1-2 minutes per side. Once they are cooked add about a half cup of chicken broth to give a the dish a bit more liquid to infuse the dish when you pour it over the quinoa. Add back the onions and haricot verts and cook for about a minute on medium-low heat until all ingredients are mixed and warmed up.
Using bowls, add the quinoa first. Pour the shrimp and vegetables over the quinoa, making sure to add some sauce into each bowl.
I hope this creation warms you up and hits the spot on a cold day!