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.
Yields:4 Servings
Ingredients
For the Quinoa Salad:
1 packet
1 cup
GOYA® Organic Quinoa, rinsed
½ cup
<p>finely sliced scallions</p>
1
<p><span>medium tomato, seeded and finely chopped (about ½ cup)</span></p>
¼ cup
2 tbsp.
2
GOYA® Green Pickled Jalapeño Peppers, seeded and finely chopped (about 1 tbsp.)
1 tbsp.
<p><span>finely chopped fresh cilantro</span></p>
1 tsp.
<p><span>sugar</span></p>
For the Shrimp:
1¼ lbs.
<p><span>large shrimp, peeled and deveined, (with tails)</span></p>
¼ cup
<p><span> freshly-squeezed lime juice</span></p>
1 tbsp.
plus 1 tsp GOYA® Minced Garlicor 8 cloves garlic, finely chopped
½ cup
GOYA® Extra Virgin Olive Oil, divided
½
<p><span>medium white onion, finely chopped (about ½ cup)</span></p>
1 can
(8 oz.)
2
chipotle chiles, plus 2 tsp. chipotle sauce from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce
Directions
Step 1
<p>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.</p>
Step 2
<p>In medium bowl, mixed together cooked quinoa, scallions, tomatoes, lemon juice, olive oil, sazonador, jalapeños, cilantro and sugar until combined; set aside.</p>
Step 3
<p>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.</p>
Step 4
<p>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.</p>
Step 5
<p>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.</p>
Step 6
<p>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.</p>
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.
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What’s your favorite pepper?
<p>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.</p>
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Spicy Shrimp with Quinoa Salad
Yields: 4 Servings
<h2 class="subheader">Camarones a la Diabla con Ensalada de Quinoa</h2>
<p>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.</p>
Ingredients
For the Quinoa Salad:
1 packet
1 cup
GOYA® Organic Quinoa, rinsed
½ cup
<p>finely sliced scallions</p>
1
<p><span>medium tomato, seeded and finely chopped (about ½ cup)</span></p>
¼ cup
2 tbsp.
2
GOYA® Green Pickled Jalapeño Peppers, seeded and finely chopped (about 1 tbsp.)
1 tbsp.
<p><span>finely chopped fresh cilantro</span></p>
1 tsp.
<p><span>sugar</span></p>
For the Shrimp:
1¼ lbs.
<p><span>large shrimp, peeled and deveined, (with tails)</span></p>
¼ cup
<p><span> freshly-squeezed lime juice</span></p>
1 tbsp.
plus 1 tsp GOYA® Minced Garlicor 8 cloves garlic, finely chopped
½ cup
GOYA® Extra Virgin Olive Oil, divided
½
<p><span>medium white onion, finely chopped (about ½ cup)</span></p>
1 can (8 oz.)
2
chipotle chiles, plus 2 tsp. chipotle sauce from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce
Directions
Step 1
<p>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.</p>
Step 2
<p>In medium bowl, mixed together cooked quinoa, scallions, tomatoes, lemon juice, olive oil, sazonador, jalapeños, cilantro and sugar until combined; set aside.</p>
Step 3
<p>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.</p>
Step 4
<p>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.</p>
Step 5
<p>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.</p>
Step 6
<p>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.</p>
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