Garlic Lemon Shrimp w/Quinoa & Balsamic Reduction

Hey Foodie Friends!
I hope you have been well. :)  I have been busy, busy, busy with the other blog… Artsy Chicks Rule… and sadly haven’t had a chance to create or share recipes over here as much as I’d like!
But, I have lots planned for y’all. I’ll be sharing a yummy holiday cookie & sweet bread recipe soon.
Plus, I have some fabulous martinis and cocktails coming soon too. (plus, some fabulous sources!)

Today I’ll be sharing a really healthy, and really delicious, meal I make for my family.

Garlic Lemon Shrimp w/Quinoa and a yummy Balsamic Reduction

The first thing you want to do is start the reduction since it will take the longest to complete.

Pour the juice of one orange (about 3/4 cup) into sauce pan with 1/4 cup of balsamic vinegar.
Start it out on high at first and then lower it to simmer until it’s reduced and thickened.

It’s pretty easy to put together too. That’s always a plus with me! ;)

The first thing you want to do is start the reduction since it will take the longest to complete.

Pour the juice of one orange (about 3/4 cup) into sauce pan with 1/4 cup of balsamic vinegar.
Start it out on high at first and then lower it to simmer until it’s reduced and thickened.

Once that is going, prepare the quinoa per the instructions on the package. (2 cups worth)

While those two things are doing their thing, prepare the garlicy, lemon shrimp.
Mince one large clove of garlic and saute it in a frying pan (on medium) along with 1 tablespoon or two of olive oil (or butter).
Add the juice of 1 large, or 2 small, lemons. (about 1/2 cup)
Add the shrimp last. (I used frozen cooked shrimp this time, thaw first)

Heat to medium/low and cook it down a bit to reduce liquid.

Once everything is complete, mix the olive oil, cayenne, Parmesan and lemon pepper with the quinoa.
Spoon it into a bowl or plate and top with the sauteed shrimp.
Spoon the balsamic reduction over top and  you are ready to eat! :)

Easy!

If you are not excited about the balsamic reduction, you can omit it.
It is good both ways….

So yummy. One of our favorites for sure!
Hope you enjoy it!

5 from 1 vote

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Garlic Lemon Shrimp w/Quinoa & Balsamic Reduction

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

Servings: 4

Author: Nancy @ Foodie Chicks Rule

Ingredients

• Shrimp about 15 oz (you can use frozen or fresh)
• 1 large clove minced
• 1 large lemon juiced (to equal 1/2 cup)
• 2 cups quinoa
• 1 large orange juiced (to equal 3/4 cup)
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1/4 cup parmesan
• butter and/or olive oil for saute
• 1/4 t cayenne pepper
• 1/4 - 1/2 t lemon pepper seasoning
• salt to taste

Instructions

1. Start the reduction first since it will take the longest to complete.
2. Pour the juice of one orange (about 3/4 cup) into sauce pan with 1/4 cup of balsamic vinegar.
3. Start it out on high at first and then lower it to simmer until it’s reduced and thickened. (keep a close eye on it, stirring occasionally)
4. Once that is going, prepare the quinoa per the instructions on the package.
5. While those two things are cooking, prepare the garlic, lemon shrimp.
6. Mince one large clove of garlic and saute it in a frying pan (on medium) along with 1 tablespoon or two of olive oil (or butter).
7. Add the juice of 1 large, or 2 small, lemons. (about 1/2 cup)
8. Add the shrimp last. (I used frozen cooked shrimp this time, thaw first)
9. If using fresh shrimp, cook it first.
10. Heat to medium/low and cook it down a bit to reduce liquid.
11. Once everything is complete, mix the 1/4 cup olive oil, cayenne, Parmesan and lemon pepper with the quinoa.
12. Spoon it into a bowl or plate and top with the sauteed shrimp.
13. Spoon the balsamic reduction over top and you are ready to eat!
14. You may omit the balsamic, if desired.

Have a great week!

xoxo

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