I had no pressure whatsoever on Tuesday while I made Family Night Dinner for 7 because it was a SNOW DAY, so I had all day to work on things around the house and make this great meal. We wound up with 5 for dinner since Jess didn’t want to get out on the roads. Hey, she missed a great meal! See?
This main dish was paired with Green Beans with Ham with a few baby yukon golds thrown in and a simple spaghetti squash with marinara. These foods were absolutely delicious together.
Ok. Here’s how to make Shrimp and Bacon Quinoa, in 3 quick parts:
- This recipe needs 5 or 6 pieces of uncured bacon, but I went ahead and made a baking sheet full so I could bag up the rest for breakfasts…but my crew wound up eating it all. Anyway, I placed uncured bacon on a big baking sheet and cooked them for 14 minutes in a 400 degree oven. (Watch your bacon the last couple of minutes; bacon can be different thicknesses and oven temperatures vary.)
I immediately placed the bacon on paper towels on a plate, and kept 2 TBSP of the bacon grease!
2. I cooked some organic rainbow quinoa according to package directions, in a small saucepan. I used 1 cup of quinoa and 2 cups beef bone broth, brought it to a boil and then simmered about 12 minutes.
3. While the quinoa simmered, I ran a good bit of fresh cloves through a garlic press and put it in a large skillet along with the saved 2 TBSP of bacon grease. I heated this up and added 2 lbs of shrimp and cooked them for 3 minutes on each side and then turned them on low.
1/2 tsp sriracha smoked sea salt
freshly ground black pepper
1/2 tsp basil
1 tsp fresh lemon juice
Then I stirred the quinoa into the shrimp and garlic and placed the bacon on top.
The compliments came in layered with chewing and going back for seconds. I love that.
I also wanted to tell you I bought a more ergonomically correct garlic press and this has made all the difference on my wrist. It’s a Rowan European Chef’s Garlic Press – easy to use, large capacity, and great crush!