3c cooked quinoa (1c dry quinoa to 2c water, broth or stock)
2-3T olive or avocado oil
1 large red bell pepper, de-seeded & sliced thin
1/2-1 large green bell pepper, de-seeded & sliced thin (optional)
1 large onion (any), halved & sliced thin
3 large cloves of garlic, minced
1t chili powder
1/2t sweet paprika
1/4-1/2t cayenne pepper (to taste)
– MIX OF ANY BELOW –
1-1.5lbs raw chicken breasts (thinly sliced), steak (thinly sliced), shrimp, or veggies/beans
– veggies could be broccoli, cauliflower, carrots, zucchini, black or pinto beans (drain & rinse beans)
1/2-3/4c tomato salsa (pick your favorite!)
4oz cheese, shredded (pepper jack, cheddar, colby jack)…I now use vegan/dairy-free cheeses
2 scallions, green & white parts, sliced thin
1. In a medium sauce pan start your quinoa. Follow directions on package. I will also add garlic & onion powder (1/2t ea) an a little salt. Completely optional.
2. Heat your oil in a large skillet over medium to medium-high heat. Add the bell pepper and onion. Cook till softened and starting to brown. About 10 minutes.
3. Add fresh garlic, chili powder, paprika, cumin, and cayenne, and cook for about 1 minute. Stir constantly.
4. Add your protein and/or veggies. Stirring till fully cooked…veggies need to be slightly softened. You may need to add a little more oil for this step.
If using beans, wait till step 5.
5. Turn the heat down to medium-low and add your cooked quinoa, salsa, and beans. Stir till well mixed and warm throughout.
6. Turn the heat down to low, sprinkle cheese on top. Cover the skillet and leave until the cheese is melted.
7. Sprinkle the scallions on top and serve!
1lb raw shrimp, large – shelled/tailed/deveined
5c chicken broth, low salt
3/4c white cooking wine
1t thyme (optional)
1/2c carrots, large chunks (optional)
1 stalk of celery, large chunks (optional)
7T unsalted butter
2T garlic, minced
1/2t crushed red pepper
1c onion, finely diced
1lb asparagus, chopped (optional)
1-1/2c Arborio rice – also sold as Risotto or Italian rice
1T dry parsley
1/4-1/2c parmesan cheese, grated (optional)
1. In a medium sauce pan bring broth, 1/4c wine, thyme, carrots, and celery to a simmer. Reduce heat, cover and keep hot. I like to simmer for 30-40 minutes for flavor.
Optional: Add some shells to this for more flavor!
2. In a large skillet over medium heat melt 2T of butter. Add 1T of garlic and the crushed red pepper. After the garlic and red pepper cook for 1-2 minutes, add shrimp. Saute until shrimp begin to turn pink…about 2 minutes. Add the remaining 1/2c wine. Simmer until the shrimp are cooked through….about 2 more minutes. Remove shrimp only, placing them in a bowl. Drain liquid into another small bowl. Set both aside.
3. In same large skillet melt the remaining 5T of butter over medium heat. Add diced onion and remaining 1T of garlic. Saute until onion is golden, about 5-6 minutes. Add asparagus and rice. Stir to coat, about 2-4 minutes.
4. Drain EVERYTHING from your broth mixture. Add 2c of broth mixture to rice. Simmer until broth is absorbed, stirring almost continuously. Continue adding broth 1c (or ladle) at a time, stirring often and simmering till the broth is absorbed before adding more, about 20-30 minutes.
5. Add reserved shrimp cooking broth. Cook till rice is tender and creamy…about 4-5 more minutes.
6. Add parsley, parmesan, and shrimp. Give it a good stir and remove from heat. Season with salt and pepper.
I know, labor intensive…but so worth it. This can be a side or a main course!
1lb raw, shelled, shrimp
2T lime juice
1.5T dried OR 3T fresh chopped cilantro
1T olive oil
2T minced garlic
1. Place all ingredients into a ziplock bag or in a storage container and allow to marinate for one hour.
2. Heat a large frying pan on medium-high heat. Add shrimp. When shrimp is cooked on one side, approx two minutes, turn over and cook for approx one more minute…or until shrimp is cooked through. Remove from heat. Serve hot.
* To grill, just put on skewers!
Pictured: Shrimp Taco
Avocado (dice and sprinkle with a little garlic and onion powder)
This is something my hubs and I have always eaten on it’s own, side of garlic mashed potatoes, green beans or over pasta…YUM. Then we went to Fort Myers Beach this past fall, had to eat at Pincher’s Crab Shack, ordered one of their shrimp Po Boys…and WOAH. It was my shrimp scampi on a garlic toasted sub bun with lettuce and tomato! HEAVEN. Needless to say, my old recipe took on a new life.
1c unsalted butter
2T prepared Dijon-style mustard
1T fresh lemon juice
1T chopped or minced garlic
1T chopped fresh parsley
2lbs medium raw shrimp, shelled, deveined, with tails attached
*for the po boy, remove the tails too!
1. Preheat oven to 450 degrees F (230 degrees C).
2. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
3. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
4. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.
Shrimp can also be paired with alfredo sauce and served over noodles, turned into a po boy, or left alone as a main protein. And the butter/garlic sauce…sop that up with your favorite french bread. Trust me.