Saturday, February 7, 2015

Spicy Shrimp with Oven Roasted Tomatoes and Cheesy Quinoa

Spicy Shrimp with Oven Roasted Tomatoes and Cheesy Quinoa

This has a surprising spicy bite to it, and is super tasty!  Adding spice to your menu is great because it increases your metabolism temporarily.  This meal is super healthy with lots of nutrients and protein!


8 oz shrimp, deveined

1 tbsp minced garlic

¼ tsp cayenne pepper

6 roma tomatoes, halved

1 tbsp olive oil

½ tsp salt

½ tsp black pepper

¾ cup quinoa

1 ½ cup vegetable stock

⅛ tsp cayenne pepper

½ cup parmesan romano cheese

2 cups arugula w/   1 tbsp olive oil, ½ tbsp balsamic vinegar and 1 tsp black pepper (for dressing)

Directions:  preheat oven to 400 degrees.  Line a baking sheet with foil and spray with olive oil.  Cut both end of the tomatoes (so they can lay facing up) and then cut them in half, so that way the middle is facing up once laid on the baking sheet.  Sprinkle with 1 tbsp olive oil, salt ½ tsp salt and black pepper.  Roast them in the oven for about 20 minutes or until they are shriveled and very soft.  In a medium sauce pan combine the vegetable stock with the quinoa and bring to a boil over medium-high heat.  Then reduce the heat to medium low and stir the quinoa every minute or so, cooking them about 10 minutes.  Then remove from heat and  strain any extra stock, add in the cheese and ⅛ tsp cayenne pepper and stir / fluff with a wooden spoon or fork.  Heat 1 tbsp olive oil in a pan, then combine the shrimp, garlic and ¼ tsp cayenne pepper and cook over medium heat until the shrimp are fully cook.  Combine the 2 cups arugula, with the 1 tbsp olive oil, ½ tsp balsamic vinegar and 1 tsp black pepper and toss to coat.  Divide all the ingredients by fourths (makes 4 servings).

Nutrition Facts: Cals. 274   Fat 14g   Protein 21g   Carbs. 19g   Fiber 5g

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