New World Shrimp

Name: New World Shrimp
Ingredients: Olive oil spray; 3/4 cup quinoa; 1 cup broth (chicken or vegetable) or water; 4 to 6 garlic cloves, chopped; 1/2 teaspoon dried thyme; 1/8 teaspoon sea salt; 1 tablespoon olive oil; 1/4 cup dry vermouth or dry white wine; 1/2 to 3/4 pound medium raw, frozen shrimp, peeled and deveined; 2 to 3 medium tomatoes, chopped, or one 14-ounce can, drained and chopped; 1 green bell pepper, cored, seeded, and sliced; 1 teaspoon lemon zest; 1/4 teaspoon dried parsley, or 2 tablespoons chopped fresh

13 ingredients

18 steps

Ingredients

Olive oil spray
3/4 cup quinoa
1 cup broth (chicken or vegetable) or water
4 to 6 garlic cloves, chopped
1/2 teaspoon dried thyme
1/8 teaspoon sea salt
1 tablespoon olive oil
1/4 cup dry vermouth or dry white wine
1/2 to 3/4 pound medium raw, frozen shrimp, peeled and deveined
2 to 3 medium tomatoes, chopped, or one 14-ounce can, drained and chopped
1 green bell pepper, cored, seeded, and sliced
1 teaspoon lemon zest
1/4 teaspoon dried parsley, or 2 tablespoons chopped fresh

Directions

1

Preheat the oven to 450F.
2

Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3

Pour the quinoa into the pot and add the liquid.
4

Stir to make an even layer.
5

In a medium bowl, mix the garlic, thyme, salt, olive oil, and vermouth.
6

Add the shrimp and stir to coat.
7

Pour the entire mixture into the pot.
8

Layer in the tomatoes and the bell pepper slices.
9

Sprinkle with lemon zest and parsley.
10

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
11

Remove the cover and let sit for 2 to 5 minutes before serving to allow the quinoa to fully absorb all the liquid.
12

Calories: 458
13

Protein: 25g
14

Carbohydrates: 64g
15

Fat: 12g
16

Cholesterol: 84mg
17

Sodium: 218
18

Fiber: 7g