Garlic Lemon Shrimp w/Quinoa & Balsamic Reduction
Nancy @ Foodie Chicks Rule
about 15 oz (you can use frozen or fresh)
juiced (to equal 1/2 cup)
juiced (to equal 3/4 cup)
butter and/or olive oil
1/4 - 1/2
lemon pepper seasoning
salt to taste
Start the reduction first 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. (keep a close eye on it, stirring occasionally)
Once that is going, prepare the quinoa per the instructions on the package.
While those two things are cooking, prepare the garlic, 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)
If using fresh shrimp, cook it first.
Heat to medium/low and cook it down a bit to reduce liquid.
Once everything is complete, mix the 1/4 cup 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!
You may omit the balsamic, if desired.
Garlic Lemon Shrimp w/Quinoa & Balsamic Reduction https://foodiechicksrule.com/garlic-lemon-shrimp-quinoa-balsamic-reduction/