Monday, March 10, 2014

Shrimp & Quinoa

On the menu tonight: Shrimp & Quinoa.

Cook quinoa according to package directions. While it's going, prepare the shrimp:

Heat a pan to medium heat.

2 T. butter
2 garlic cloves, minced
1 lb cooked frozen shrimp, thawed
1/4 c. chopped red bell pepper
1 chopped sad tomato
dried marjoram
salt & pepper

Melt butter & add garlic. Sautee until the garlic starts to brown.
Add in tomatoes and red pepper. Cook until heated throughout. They will release some juice.
Add shrimp. Sprinkle a generous amount of dried marjoram, and salt & pepper to taste.
Cook until everything's nice and hot, and some of the juice has evaporated.
Serve on top of quinoa.

And, because you're trying to serve veggies with every meal, throw in a salad.

Quick & delicious.

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