Thursday, March 2, 2017

Shrimp & Quinoa Scampi (pressure cooker)






Shrimp Scampi is one of my favorite things to order from a restaurant. I love how simple the dish is but what shines is the quality ingredients. When I go out for Italian food, the place better have some fresh made pasta! This dish combines some of my all time favorite flavors: Garlic, Onion, and Bacon. How could it not be delicious??? The key to this is to use Jumbo shrimp so they do no overcook. If you don't have any available, either Saute it with the onions and remove to add at the end or try adding it frozen.

Shrimp and Quinoa Scampi (pressure cooker)

serves 2-3

  • 1 C quinoa, rinsed
  • 1 C water or stock 
  • 1/2 cup thick cut bacon, diced
  • 1/2 C onion, diced small
  • 3 TB butter
  • 3 cloves of garlic, roughly chopped
  • 1/8 tsp red pepper flakes
  • 1 plum tomato, diced
  • 1/4 C parsley, roughly chopped
  • lemon wedges
  • 1/4 C parmesan, shaved
  • 12 jumbo shrimp, raw and peeled*
    *if you are using smaller shrimp, there is a good chance they might overcook. You can try putting them in frozen to slow the cooking process)


Directions
Set your pressure cooker to Saute. Add your bacon and onion, sauteing for about 8 minutes. Bacon will just be starting to crisp. Add 2/3 of the garlic (reserving 1/3), 2TB of butter (reserving 1 TB), and red pepper flakes. Saute for 2 minutes. 

When you are done sauteing, add your quinoa and water/stock. Give a quick stir and place your pouch of shrimp right on top of quinoa in the center. Close your lid, seal your pressure release valve, and set on Manual (high pressure) for 1 minute. When your timer goes off, allow for 10 minutes of NPR.

*Shrimp Pouch
While your onions and bacon are cooking, create a foil pouch for your shrimp. About a 1' square of tinfoil should be plenty. Place your shrimp in the center, add the remaining butter and garlic and season with a little salt and fresh cracked pepper. Gather the ends and twist together to seal the pouch. 

Open your shrimp and dump it into the quinoa (juice and all). Add your tomato and half of the parsley and Parmesan, saving the rest for garnish. Give a quick toss and test. Season additionally with Salt and Pepper. Plate and top with the fresh parsley, Parmesan and a squeeze of fresh lemon

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