This is a great dish that can be a wonderful appetizer or add a vegetable and make a meal out of it. Our garlic shrimp will be served on top of a really tasty red quinoa and topped off with a tangy mango salsa.

Ingredients:

Garlic Shrimp:

• 18 shrimp peeled and de-veined
• 4 cloves of garlic minced
• 2 Tbsp butter
• 1 lemon juice of

Red Quinoa:

• 1 cup red quinoa
• 1 small onion small dice
• 1 carrot small dice
• 2 celery sticks small dice
• 1 garlic clove minced
• 11/2-cup chicken stock
• 11/2-cup water

Mango Salsa:

• 2 Mangoes small dice
• 2 large shallots small dice
• 2 tomatoes small dice
• 1 small bunch of parsley chopped
• 3 limes juice of

Method:

Red Quinoa:

1. In a medium saucepan sauté onions and garlic till translucent, add carrots and celery.
2. Cook till tender and add quinoa, cover with chicken stock and water.
3. Bring to a boil, turn heat down to medium and cook till done, about 25-30 minutes. All of the liquid should be absorbed into the quinoa if it gets dry add more liquid.

Mango Salsa:

1. Add mangoes, shallots, tomatoes and limejuice into a large bowl and mix together.
2. Season with salt and pepper, finish with parsley for color and set aside. This salsa is best served after it has rested for about an hour at room temperature. That allows all of the flavors to blend and come out.

Garlic Shrimp:

1. In a large pan sauté shrimp overt high heat, cook on both sides for about one minute or until cooked through.
2. Add butter and garlic, cook for another minute being careful not to burn the garlic. Finish with lemon juice and serve.

Podcast Video [ 8:28 ] Download