If you are a lemon lover, you will love this lemony dish. Sounds obvious, right? I also love shrimp when its paired with white wine and lemon. They go together like peanut butter and jelly. When served over quinoa, you have yourself a zesty meal full of protein and low in fat. Gotta love that, right?
Ingredients:
For the Quinoa:
1 cup dry quinoa
2 tablespoons butter
1/2 teaspoon sea salt
1/2 lemon, juiced & zested
1/2 cup white wine
1 cup water
Pepper to taste
For the Shrimp and Sauce:
16 ounces shrimp
1 cup white wine
1 tsp dried parsley
1/2 tsp dried lavender
1 garlic clove, minced
1/2 onion, diced
1/4 cup sundried tomatoes, chopped
3 tablespoons butter
In a large saucepan add your butter to medium heat. Add your quinoa and stir for a minute. Add your salt, lemon juice, wine, pepper, and water. Bring to boil and then cover and reduce heat to a simmer for about 15 minutes then set aside.
Melt your butter over medium heat in a skillet. Add your onion, parsley, lavender, and tomatoes, season with salt and pepper. Cook until soft and translucent. Add your garlic and cook for an additional minute. Now turn your heat up to medium high and add your wine. Bring to a simmer and let reduce slightly. Add your shrimp and let everything simmer together until shrimp is pink and cooked through. Salt and pepper to taste.
Now fluff your quinoa and add your lemon zest to it. Serve your shrimp and the sauce over the quinoa immediately.
Enjoy!
Ingredients:
For the Quinoa:
1 cup dry quinoa
2 tablespoons butter
1/2 teaspoon sea salt
1/2 lemon, juiced & zested
1/2 cup white wine
1 cup water
Pepper to taste
For the Shrimp and Sauce:
16 ounces shrimp
1 cup white wine
1 tsp dried parsley
1/2 tsp dried lavender
1 garlic clove, minced
1/2 onion, diced
1/4 cup sundried tomatoes, chopped
3 tablespoons butter
In a large saucepan add your butter to medium heat. Add your quinoa and stir for a minute. Add your salt, lemon juice, wine, pepper, and water. Bring to boil and then cover and reduce heat to a simmer for about 15 minutes then set aside.
Melt your butter over medium heat in a skillet. Add your onion, parsley, lavender, and tomatoes, season with salt and pepper. Cook until soft and translucent. Add your garlic and cook for an additional minute. Now turn your heat up to medium high and add your wine. Bring to a simmer and let reduce slightly. Add your shrimp and let everything simmer together until shrimp is pink and cooked through. Salt and pepper to taste.
Now fluff your quinoa and add your lemon zest to it. Serve your shrimp and the sauce over the quinoa immediately.
Enjoy!
