Most of you know that I love to cook, but you probably don't believe me right now because I haven't shared many recent recipes! One of my favorite things to do is meal plan, and I have majorly slacked on that recently...hence the lack of cooking.
One of my go-to recipes is this Cajun Shrimp Quinoa Casserole adapted from This Gal Cooks. It's pretty easy and only takes about 30 minutes to put on the table. The end result is incredibly delicious and is actually really healthy! Two wins in my book! My husband is a huge fan, and this is usually his request. I have adjusted my recipe based on A's taste buds....aka less tomatoes and more cheese!
Ingredients
1 lb large peeled and deveined shrimp (I peel my own because it's cheaper)
2 roma tomatoes, cut into chunks
1 large jalapeno
1/2 cup sweet onion
2 cloves of garlic, minced
1 tbsp tomato paste (I use the tube from Fresh Market)
3 tbsp olive oil
2 1/2 tsp cajun seasoning
2 1/2 cup cooked quinoa
1 cup shredded fontina cheese (or a little more if you like cheese!)
Fresh cilantro for garnish
Salt and pepper to taste
2 roma tomatoes, cut into chunks
1 large jalapeno
1/2 cup sweet onion
2 cloves of garlic, minced
1 tbsp tomato paste (I use the tube from Fresh Market)
3 tbsp olive oil
2 1/2 tsp cajun seasoning
2 1/2 cup cooked quinoa
1 cup shredded fontina cheese (or a little more if you like cheese!)
Fresh cilantro for garnish
Salt and pepper to taste
Instructions
Preheat your oven to 350 degrees
I go ahead and prep all of my veggies and cook my quinoa first.
I go ahead and prep all of my veggies and cook my quinoa first.
Toss the shrimp with 1 tsp of cajun seasoning in a bowl and set aside.
In a separate bowl, toss the tomatoes with 1 tbsp of olive oil and set aside.
Heat 1 tbsp olive oil over medium heat in an oven safe skillet (I use my cast iron skillet). Cook the shrimp until opaque, about 2-3 minutes per side. Set aside.
Add the remaining 1 tbsp of olive oil into your pan along with the onion, jalapeno and garlic. Cook until translucent (about 3 minutes).
Next, add the cooked quinoa, tomato paste, 1/2 tsp cajun seasoning and tomato chunks and mix together.
Next, add the cooked quinoa, tomato paste, 1/2 tsp cajun seasoning and tomato chunks and mix together.
Add the shrimp back into the pan and top with fontina cheese.
Transfer skillet into preheated oven and cook for 15 minutes. During the last two minutes of baking, turn on your broiler to high and cook until the cheese is brown and bubbly.
Garnish with fresh cilantro
Bon Appetit!
This looks delicious and I am always looking for fun ways to serve quinoa! Yum!
ReplyDeleteThis looks easy enough that I can even make it - but don't tell Reid!!! Yum!
ReplyDeleteHmmm I wonder if I could switch out the shrimp for chicken? Looks so good!
ReplyDeletethis looks SO GOOD!! I like evelinas idea! I would totally try this with chicken, too! 2 meals in 1!
ReplyDeletexo, Candace | Lovely Little Rants
I'm so happy that you enjoyed the recipe, Ashley! More cheese is never a bad thing, either. :)
ReplyDelete