Cook from day 3 to 5
Juicy, crisp shrimp steeped in a sweet herby tomato sauce, finished with a briny touch of feta crumbles.
P—35, F—8, C—47
Crustaceans
- Olive oil
- Deep frying pan (ideally small in diameter to fully submerge shrimp in fragrant sauce)
- Pan for cooking quinoa
- Only taste sauces for salt, pepper, acidity, or heat at the very end of cooking. Otherwise, as liquid continues to reduce, flavors can become overly concentrated.
- Prep ingredients
Bring a saucepan of salted water to a boil.
Chop parsley.
Slice onion into half-moons, and slice garlic thinly.
2. Cook quinoa
Rinse quinoa thoroughly, drain, and add to boiling water.
Cover, reduce heat to medium-low, and simmer for 12 minutes.
Fluff with a fork and keep covered until serving.
3. Start the sauce
Heat a tablespoon of olive oil in a deep frying pan. Add onion and sauté for a minute until fragrant and soft.
Stir sauce spices blend, garlic, and tomato paste into onion.
Cook for a couple of minutes, mixing thoroughly to let tomato paste caramelize slightly.
4. Finish sauce
Carefully pour in strained tomatoes, add water (about 50 ml per serving).
Bring to a simmer and cook over medium heat for 3 minutes. Add a pinch of salt and taste: sauce should already be tasty, but we will adjust final seasoning just before plating.
5. Cook shrimp
Add parsley, submerge shrimp, cover, and cook for 6 minutes.
Taste sauce for salt and season with black pepper. If sauce feels flat or a bit too acidic, stir in half teaspoon sugar, honey, or any syrup you have.
6. Serve
Spoon shrimp and sauce over quinoa. Garnish with crumbled feta.