Tag Archives: spicy

Shrimp and Quinoa Burritos

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In a typical, “Are these still good? Well I have to clean out the freezer” move, I pulled out a bag of frozen/pre-cooked shrimp Red Beard’s mom had given us… maybe two years ago? I might be generous and say one.

Well, it’s frozen, right?!

I decided to try and make Shrimp Tacos. I also thought, “Man, I love Mexican-American (I say this because, as an Italian-American, I know how unauthentic the food generally viewed as ethnic is in the US). I REALLY love Spanish Rice.”

So, I experimented, and made “Mexican Quinoa Rice.”

It literally tastes EXACTLY like the real thing, didn’t take much effort, and is lower in carbs, higher in protein, and better on the glycemic index.

I also whipped up a quick salsa/salsa topping.

Got lazy. Put it altogether.

Overall, not too shitty.

Ingredients

  • Frozen shrimp (fresh would obviously taste better). I’m not going to put an amount on the shrimp–my amount changed when I accidentally dropped a whole bunch on the floor…
  • 3/4 Cup Quinoa
  • 4 small tomatoes, diced (two for salsa, two for quinoa)
  • Olive or Pomace Oil
  • One Jalapeno, diced
  • Two cloves or Garlic, diced
  • 1 to 2 tsp Cinnamon
  • 1 to 2 tsp Spanish Paprika
  • 1 to 2 tsp Garlic Powder
  • 1 to 2 tsp Chili Powder
  • Salt/Salt alternative (to taste)
  • Pepper (to taste)
  • 1/4 cup sliced onion OR 3 to 4 tsp Onion Powder
  • Water
  • Your choice tortilla (I used whole wheat)
  • Slice of lemon
  • Slice(s) of lime

Prep

  • Fill ziploc bag with roughly 1/4 cup Olive or Pomace Oil, Cinnamon, Paprika, Garlic Powder, Chili Powder, Pepper, Salt/Salt Alternative, and shrimp. Let marinate 3-4 hours (if frozen, let marinate in fridge and/or kitchen counter).
  • Dice tomatoes, garlic, and jalapeno. Keep separate.

Salsa Instructions

  • Combine two diced tomatoes, diced jalapeno, salt/salt alternative, pepper, and 2 to 3 tsp olive oil.
  • Mix and let sit.

Shrimp Instructions

  • Put 1 to 2 tsp olive oil in medium/large size pan on stove at medium/high heat (maybe like… 7).
  • Cook shrimp in pain for 5-10 minutes, or until shrimp are soft.

Spanish Rice Instructions

  • Put 1 to 2 tsp olive oil, chopped garlic cloves, onion or onion powder and DRY/UNCOOKED quinoa in large sauce pan on high heat (8).
  • Cook quinoa until oil is absorbed and quinoa is crisp/dark brown. The trick is literally until it’s almost burnt.
  • Then, add 1 1/2 cups water, the remaining diced tomatoes, salt/salt alternative, and pepper.
  • Simmer quinoa mixture for roughly 30 minutes on medium/low heat (4). Quinoa will expand and soak up tomatoes.
  • Squeeze slice of lemon over quinoa, then mix.

Instructions

  • Place shrimp, quinoa, and salsa in tortilla.
  • Squeeze juice of lime over to taste.
  • Fold tortilla like a burrito.

EAT AND ENJOY. You can serve with a light margarita, BECAUSE YOU ATE SO HEALTHY.