Spicy Shrimp with Quinoa Salad

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.

Serves 4

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

¼ cup GOYA Extra Virgin Olive Oil

2 tbsp. GOYA Sazonador Total

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

GOYA Adobo All-Purpose Seasoning with Pepper, to taste

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

1 packet Sazón GOYA with Coriander and Annatto

2 chipotle chiles, plus 2 tsp. chipotle sauce from

1 can (7 oz.) GOYA Chipotles

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.
2.	In medium bowl, mixed together cooked quinoa, scallions, tomatoes, lemon juice, olive oil, sazonador, jalapeños, cilantro and sugar until combined; set aside.
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.
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.
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.
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.