Recipe
Side Dish
Seared Shrimp with Chilled Mediterranean Quinoa and Baby Arugula Salad (Get Cooking)
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Chilled Quinoa Salad | ||
| 1 c. low-sodium chicken stock | ||
| ½ c. quinoa, rinsed | ||
| 2 tbsp. garlic-infused olive oil | ||
| Juice and zest of 1 lemon | ||
| ¼ c. julienne red onion | ||
| 3 tbsp. chopped fresh Italian parsley | ||
| 2 tbsp. chopped fresh mint | ||
| ½ c. halved cherry tomatoes | ||
| ½ c. small diced English cucumber | ||
| Sea salt and black pepper, to taste | ||
| Baby Arugula Salad Garnish | ||
| 2 ½ c. baby arugula | ||
| 2 tbsp. crumbled low-fat feta | ||
| 3 tbsp. quartered pitted Kalamata olives | ||
| Squeeze of fresh lemon | ||
| 1 tsp. olive oil | ||
| Seared Belize Shrimp | ||
| 1 lbs. (16-20 count) peeled, tail-on raw shrimp | ||
| Salt-free garlic & herb seasoning, as needed | ||
| 1 tbsp. garlic-infused olive oil |
Directions
- Chilled Quinoa Salad
- In a small saucepan, bring chicken stock to a boil; add the quinoa and simmer over medium-high heat for 12 minutes or until all of the broth is absorbed. Remove from the heat, cover and let sit for 5 minutes. Fluff quinoa with a fork and refrigerate.
- Once the quinoa is chilled, add garlic oil, lemon juice, zest, red onions, parsley, mint, tomatoes and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour to allow flavors to combine.
- Baby Arugula Salad Garnish
- In a bowl, combine arugula, feta, kalamata olives, lemon and olive oil.
- Seared Belize Shrimp
- Season the shrimp with seasoning on both sides.
- Heat a large sauté pan or grill over medium-high heat; add the olive oil. Place the shrimp in the pan or on the grill and sear for 2 to 3 minutes.
- Carefully turn shrimp and continue to cook for 2 to 3 minutes more or until shrimp is fully cooked.
- To serve, place the chilled quinoa salad on a plate and top with 4 shrimp. Place the baby arugula salad on top of the shrimp; serve immediately.
Nutrition facts
Servings
560 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 145mg
- Sodium: 7530mg
- Total Carbohydrates: 42g
- Protein: 20g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 20%
0%
Iron 10%
0%
Calcium 15%
Recipe Source:
Chef Andrew from Ankeny #1, KCCI-TV recipe, June 4, 2016.