But I found this bag of frozen uncooked shrimp in my freezer and I had this bag of spring salad greens. Next I found an unopened bag of quinoa, multi-colored, in the cupboard. Voila -- my inspiration for last night's dinner.
Wanting to add a bit more to the flavor profile, I decided to saute some grape tomatoes and added to that capers and diced fresh basil.
The final touch was how to combine everything. First the salad greens dressed with a basic olive oil and balsamic vinegar combo. Top that with a mixture of the quinoa and sauteed grapes, capers, and basil. And for the finale -- freshly sauteed shrimp on top! A touch of pepper and salt, and there's a meal.
And if I do say so myself, it was delicious. So much so that for lunch the next day, I used what remained in a lettuce wrap. Equally tasty!
My quantities made enough for two.
What you'll need:
package frozen shrimp
1/2 c. quinoa
handful of grape tomatoes
1 tbsp. capers
fresh basil leaves to taste
olive oil and balsamic vinegar dressing
garlic infused olive oil to saute tomato mixture
olive oil to saute shrimp
Salt and pepper to taste
What to do:
1. Cook quinoa according to package directions.
2. When it is finished and resting (usually for 5 minutes), saute the tomatoes in garlic flavored olive oil or just plain olive oil. Add the capers once the tomatoes start to soften, then add the basil for the final few moments.
3. At the same time, saute the shrimp in olive oil, carefully stirring until done (pinkish), usually 3-4 minutes.
4. Plate the washed salad greens and add dressing.
5. Mix the tomato mixture into the quinoa and place on top of the greens; top with the shrimp.
6. Dust with pepper and salt (not too much because the capers are salty).
Enjoy!
I'm happy to announce that book #2, DEATH ON THE PAGE, will be released in March, 2020
The first in the Castle Bookshop Mysteries is now available!
TROUBLE ON THE BOOKS
Book #2, DEATH ON THE PAGE
coming March, 2020
Dine out with the DINNER CLUB MYSTERIES
Here's a taste of the reviews for Marinating in Murder, #3:
Wiken’s third entry to the Dinner Club series is a
clever twist on the classic whodunit… The book will have you guessing until the
very end…. All in all, an intriguing read by Wiken.” – RT Reviews
"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society
"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society
ROUX THE DAY, the second Dinner Club Mystery is available in paper and as an e-book.
Recipes included!
TOASTING UP TROUBLE, the
first in the Dinner Club Mysteries is available at your favorite
bookstore and on-line, as a paperback and as an e-book.
Recipes
included!
Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.
Visit Linda at www.lindakwiken.com
Love to hear from you at my Facebook author page and
on Twitter @LWiken
Also appearing at www.killercharacters.com
Visit Erika at www.erikachase.com
at my Facebook author page
and on Twitter @erika_chase.
Sounds inspired!
ReplyDeleteHow big is "a package" of shrimp?
I think there were 30 shrimp in this package. I suppose it depends on how many you want to eat. :)
ReplyDelete