Shrimp, Chorizo and Bell Pepper Saute
with quinoa

Name: Shrimp, Chorizo and Bell Pepper Saute
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 lb Shrimp, peeled and deveined; 1/2 Onions, red, chopped; 2 Bell peppers, any color, chopped; 7 oz Coleslaw mix, chopped; 6 oz Sausage, raw chorizo (sub andouille, chopped); 1 Tbsp Cilantro, chopped; 1 Tbsp + 1 Tbsp Oil, cooking; 1 tsp Cajun seasoning; 1/2 tsp Oregano, dried; 3 Tbsp Tomato paste; 3/4 cup Stock, any type; 2 tsp Lemon juice; 3/4 cup Quinoa, uncooked; 1 1/2 cups Stock, any type

Active: 35 min Total: 45 min

Original GF Paleo Vegetarian

This Cajun-inspired saute has a bit of spice from chorizo and is served over quinoa to soak up all the flavorful cooking liquid.

Ingredients

Metric

Servings:

Shrimp, Sausage and Bell Pepper Saute:

Shrimp, peeled and deveined - 1 lb
Onions, red - 1/2 , chopped
Bell peppers, any color - 2 , chopped
Coleslaw mix - 7 oz , chopped
Sausage, raw chorizo (sub andouille, chopped) - 6 oz
Cilantro - 1 Tbsp , chopped
Oil, cooking - 1 Tbsp + 1 Tbsp
Cajun seasoning - 1 tsp
Oregano, dried - 1/2 tsp
Tomato paste - 3 Tbsp
Stock, any type - 3/4 cup
Lemon juice - 2 tsp

Quinoa:

Quinoa, uncooked - 3/4 cup
Stock, any type - 1 1/2 cups

Prep

Shrimp - Defrost, rinse, and pat dry.
Quinoa - (Double if making Tuesday night’s dinner.) Combine quinoa with stock and a pinch of salt in a saucepan. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. Remove from heat when finished to prevent burning / sticking. (Can be done up to 5 days ahead)
Onions / Bell peppers / Coleslaw mix - Prep as directed and combine. (Can be done up to 4 days ahead)
Sausage - Skip this step if using loose, raw sausage (like most chorizo). Otherwise, chop sausage and discard casings. (Can be done up to 3 days ahead)
Cilantro - Prep as directed.

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Make

Heat a Dutch oven with first part of oil over medium-high heat. Add shrimp and saute until cooked through, 3 to 4 minutes. Set shrimp aside and return pan to heat.
Add second part of oil and then onions, peppers and coleslaw mix to heated oil. Saute until vegetables are beginning to soften, 2 to 3 minutes.
Add Cajun seasoning mix and oregano and saute until spices coat vegetables.
Add chorizo and stir to break into small pieces. Saute until chorizo begins to darken and release oil. Stir in tomato paste and stock and simmer until liquid reduces, 5 to 6 minutes.
If quinoa was made ahead and refrigerated, reheat it briefly in the microwave. (If doubled for Tuesday’s meal, remember to save half.)
Remove chorizo from heat and stir in shrimp and lemon juice. Season with some salt and pepper.
Serve chorizo and shrimp over quinoa. Top with cilantro and enjoy!

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