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Camarones a la Diabla con Ensalada de Quinoa
Mexico meets Peru in a fiery combination. Firm, nutty, Peruvian quinoa is the perfect compliment to shrimp tossed in a spicy Mexican tomato sauce, flavored with coriander and annatto.
Ingredients
For the Quinoa Salad:
1 packet
GOYA® Cubitos Chicken Bouillon
1 cup
GOYA® Quinoa, rinsed
½ cup
finely sliced scallions
1
medium tomato, seeded and finely chopped (about ½ cup)
¼ cup
GOYA® Lemon Juice
2
GOYA® Pickled Jalapeños, seeded and finely chopped (about 1 tbsp.)
1 tbsp.
finely chopped fresh cilantro
1 tsp.
sugar
For the Shrimp:
1¼ lbs.
large shrimp, peeled and deveined, (with tails)
¼ cup
freshly-squeezed lime juice
1 tbsp.
plus 1 tsp GOYA® Minced Garlic or 8 cloves garlic, finely chopped
½ cup
GOYA® Extra Virgin Olive Oil, divided
½
medium white onion, finely chopped (about ½ cup)
1 can (8 oz.)
GOYA® Hot Tomato Sauce
2
chipotle chiles, plus 2 tsp. chipotle sauce from 1 can (7 oz.) GOYA® Chipotles
Directions
Step 1
In medium saucepan over medium-high heat, bring 4 cups water and chicken bouillon to boil. Add quinoa. Simmer, stirring occasionally, until tender, about 10 minutes; drain.
Step 2
In medium bowl, mixed together cooked quinoa, scallions, tomatoes, lemon juice, olive oil, sazonador, jalapeños, cilantro and sugar until combined; set aside.
Step 3
In medium bowl, combine shrimp, lime juice, garlic and adobo; set aside. Heat ¼ cup oil in medium skillet over medium-high heat. Add onions; cook, stirring occasionally, until golden brown, about 10 minutes. Add tomato sauce and sazón; bring to a simmer; remove from heat. Transfer sauce, chipotle chiles, chipotle sauce and ½ cup water to bowl of food processor. Purée until thick and smooth, about 1 minute; set aside.
Step 4
Meanwhile, using paper towels, pat shrimp dry. Heat remaining ¼ cup oil in medium skillet over medium-high heat. Cook shrimp, in batches, flipping once, until pink, about 2 minutes; set aside to keep warm.
Step 5
Transfer reserved sauce to hot skillet; bring to a simmer, stirring constantly. Stir in shrimp. Lower heat to medium-low. Simmer, stirring occasionally, until shrimp is coated in sauce, about 2 minutes more.
Step 6
To serve: Place 3 inch diameter round cookie cutter on serving plate. Fill with ½ cup quinoa salad, smoothing top with knife. Remove ring mold. Arrange 3 shrimp on plate, drizzle with sauce. Repeat with remaining ingredients.
What’s your favorite pepper?
GOYA® Chipotle Peppers are made from smoked jalapeños and give all your recipes a fiery, smoky, balanced heat. GOYA® has a fantastic assortment of chiles – from chipotle and jalepeño to ancho, arbol, guajillo and beyond – you will always be able to find the right one for whatever you need.
New from Goya
Recipe Tags
Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America SpainRecipe Reviews
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