• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • RECIPES
    • Appetizers
    • Soups & Salads
    • Breakfast
    • Main Course
    • Instant Pot
    • Sous Vide
    • Side Dishes
    • Baking & Pastry
    • Dessert
  • COLLECTIONS
  • VIDEOS
  • ABOUT US
  • NEWSLETTER
Butter N Thyme
menu icon
go to homepage
  • RECIPES
    • Appetizers
    • Soups & Salads
    • Breakfast
    • Main Course
    • Instant Pot
    • Sous Vide
    • Side Dishes
    • Baking & Pastry
    • Dessert
  • COLLECTIONS
  • VIDEOS
  • ABOUT US
  • NEWSLETTER
search icon
Homepage link
  • RECIPES
    • Appetizers
    • Soups & Salads
    • Breakfast
    • Main Course
    • Instant Pot
    • Sous Vide
    • Side Dishes
    • Baking & Pastry
    • Dessert
  • COLLECTIONS
  • VIDEOS
  • ABOUT US
  • NEWSLETTER
×

Shrimp and Red Quinoa with Romesco Sauce | Healthy

Published: Dec 2, 2016 · Modified: Feb 1, 2021 by Steven Pennington · This post may contain affiliate links.

Share On Your Social Media

  • Facebook
  • Twitter
  • LinkedIn
  • Email

Shrimp and Red Quinoa with Romesco Sauce is a healthy weeknight dinner that is sure to please. The textures alone make this recipe special, but then you add in the fact it's healthy. You'll feel good making this for your family knowing you're feeding them something that is good for their body. Here's a little information about the special ingredients in our recipe.

Shrimp and red quinoa with romesco sauce

Print Recipe Share by Email

Shrimp have many nutrients our bodies are often lacking in, to list a few; selenium, copper, choline, zinc, niacin, vitamins b6 and b12. Selenium is hard to absorb for most people. Some foods and/or supplements that we take do not prevent selenium deficiencies, yet shrimp raises measured levels of selenium in those who eat it.

Selenium is an essential trace mineral important for cognitive function, a healthy immune system, and fertility in both men and women. Selenium is found in a variety of foods, the richest sources being brazil nuts, seafood, and organ meats.

What is Romesco Sauce?

It is typically made from any mixture of roasted/salted Marcona raw almonds, pine nuts, and/or Hazelnuts, Roasted Garlic, Olive or Sunflower oil, and peppers like Piquillo pepper (zero heat), Bitxo peppers (similar to New Mexico chiles) and/or Nyora peppers (a sun-dried, small, round variety of red Bell peppers)

once we finish today, we hope this will be the best pepper/tomato sauce you’ll ever taste.

As cooks, we are focused on the quality of the food, ingredients, and textures.

Romesco sauce is one of America’s Best Chefs “Go-To” sauces…Iron Chef Bobby Flay’s

Chef bobby flay

As cooks, we are focused on the quality of the food, ingredients, textures, and mouthfeel. My personal favorite choice of peppers for this dish are piquillo peppers.

What Piquillo Peppers Look like

Piquillo chile pepper

The Piquillo pepper is a variety of chili, capsicum annuum, having a sweet taste with no heat, fruits about 7 cm long, well suited for growing in pots, which is traditionally grown in Northern Spain near the town of Lodosa. Its name is derived from the Spanish saying “little beak”.

Where the Piquillo pepper earns it place comes from the fact the peppers are not hot peppers, the taste is outstanding and available at most grocery stores

Quinoa?

 is a superfood because of the fact that it has 9 essential amino acids and makes up whole protein; which is only awesome because you could live off of it in emergencies

In this dish, added red Bulgur and Red Quinoa to bump up the flavor and healthy bonus points

Learn to make Perfect Quinoa

How to make quinoa

📖 Recipe Card

Shrimp and red quinoa with romesco sauce

Romesco Shrimp with Red Quinoa

Steven Pennington
Wonderful use of romesco sauce pairing it with shrimp and quinoa
No ratings yet
Print Recipe
Prep Time 8 mins
Cooking Quinoa 20 mins
Course Main Course
Cuisine Italian / Mediterranean
Servings 4 -6 People

Ingredients
  

Protein

  • 1 pound Peeled and Deviened Shrimp

Romesco Sauce

  • One 7-ounce jar Piquillo peppers drained, or 1 cup drained roasted red bell peppers from a jar,(Optional) tossed with ½ teaspoon Cayenne pepper
  • One inch-thick sliced country bread cut into 1-inch cubes (about 1 cup)
  • 8 Garlic cloves pasted
  • 1 cup roasted blanched, unsalted Marcocna raw Almonds
  • 1 teaspoon ground Coriander
  • 1 teaspoon ground Cumin
  • 4 Ancho Chiles 1 ½ ounces, stems discarded
  • 1 cup plus 2 tablespoons extra-virgin Olive Oil
  • 2 Large Plum Tomatoes—halved seeded and very coarsely chopped
  • ⅓ Vidalia onion
  • Kosher salt

Quinoa

  • ¾ cup Red Quinoa Usually available in the bulk aisle in your grocery store

Instructions
 

  • Put the Ancho Chile’s in a small microwavable bowl. Heat one cup of water in the microwave for 3 minutes, then add the hot water to the Chile's. Allow Chile's too steep until they soften, about 5 minutes.
  • From there toast the bread. Next, bring a pan to med-high heat. Add 2-3 tablespoons of Olive Oil then add your 1 inch cubed bread. Toast for about 5 minutes, what you are looking for is that nice toasted crisp on the outside. Using a slotted spoon, transfer the toasted bread cubes to a plate and let cool.
  • After the 5-minute timer is up, drain the Ancho Chiles, reserving ½ cup of the soaking liquid. Using a sharp paring knife, slit Chile's and remove the seeds. Transfer the Chile's to a food processor. Add the reserved Chile-soaking liquid and all ingredients for the sauce and process until pure. Strain the Chile purée through a fine sieve(strainer) for silky consistency.

Cooking the Shrimp

  • The Brine…(not required) ( How To )
  • Brine adds flavor and moisture to your Shrimp
  • Stir salt and sugar into boiling water until dissolved;
  • You can add any of your favorite shrimp seasonings at this point. A little old-bay is nice with onion and garlic powder; after 5 minutes of high heat. Then pour the brine into a large bowl filled with ice in another bowl underneath to shock and preserve the flavor of the brine ingredients.
  • Place cleaned Shrimp in the room temperature brine
  • Into the refrigerator for at least 15 minutes, but not too long, or the shrimp texture will change due to the salt/sugar. No NO
  • Next, take your cleaned Shrimp and saute in a pan over medium-high heat with 2-3 tablespoons of Olive Oil /Or GrapeSeed oil. From there you’ll be looking for the Shrimp to start turning pink around the edges. At that point, wait another minute or so depending on how many Shrimp your cooking. Then turn the Shrimp and continue cooking till all your Shrimp are a nice pink color. Remove from pan and place on a paper towel to drain.

Serving - In a saucepan, warm your Romesco sauce to serving temperature. Remember, this is a non-cooked sauce to keep the vibrant flavor. Add your warm Shrimp to the Romesco sauce to coat all over. Add your fluffy Quinoa to a warmed plate (follow instructions on quinoa package or watch our how-to video in the post above)

  • (Chef Tip: place your oven on a low temp and add your plates while bringing everything together). Top your Quinoa with the Shrimp, add a little extra Romesco sauce on top, and garnish with a green herb you enjoy like parsley or basil.
Keyword Romesco Shrimp with Red Quinoa
Try This Recipe, You'll Love It. Pin it!Mention @ButterNThyme or tag #butternthyme!

Red Quinoa Crab Salad w/ Avocado Crema

Crab quinoa salad

More Healthy Food Choices

  • Almond milk
    What Does Almond Milk Taste Like?
  • Zucchini taco shells recipe and demonstration complete with step by step follow along images and how to video
    Zucchini Taco Shells Recipe
  • Salmon croquettes recipe
    Salmon Croquettes 15 Minute Meals
  • 45 types of tomatoes
    45 Types Of Tomatoes | A-to-Z | Defined | Photos

Share On Your Social Media

  • Facebook
  • Twitter
  • LinkedIn
  • Email

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

butter n thyme

Welcome To Butter N Thyme

Chef Steven Pennington

Hello, I'm Chef Pennington, creator of Butter N Thyme

I'm glad you found us

If you're a beginner or seeking to enhance your culinary skills with more advanced culinary techniques and recipes, we have everything your kitchen requires.

Our passionate chefs are on a mission to help anyone learn how to cook with confidence.

Weekly Updates

➡️ Weekly Update Email ➡️Weekend Entertaining Menu Ideas

Trending Posts

  • Passion fruits
    Passion Fruit: Defined, Images, Benefits, Uses, and Warnings
  • Pixie tangerines - mandarin orange
    Pixie Tangerines 🍊 A Comprehensive Guide
  • Lychee fruit
    Lychee: An Exotic Fruit Treasure with Rich Origins
  • Picking fruits
    Ultimate Guide to Picking Fruit A-to-Z
  • How to make ricotta cheese
    How To Make Ricotta Cheese 🧀 Ultra-Pasteurized Method
  • Pinto beans vs black beans
    Pinto Beans vs Black Beans | Comprehensive Comparison
  • Red beans and rice with ham hocks
    Authentic Southern Red Beans and Rice with Ham Hocks
  • Adzuki beans
    Adzuki Beans | Use | Benefits | Nutrition
youtube subscribe to our channel

How-To

  • 12 ways to cook eggs
    Ways To Cook Eggs: 12 Methods🍳
  • Cantaloupe growing on the vine.
    How To Grow Cantaloupe 🌱 Step-by-Step
  • National croissant day
    National Croissant Day 🥐 How To Make
  • Southern fried oysters
    Southern Fried Oysters | Works Because It's Simple
  • How to cook with peppers
    How To Cook With Peppers | 6 Ways
  • Chipotle peppers spread out on wooden cutting board
    What Is Chipotle Pepper? (How To Make)
  • Hatch chile 2
    Hatch Chile | Seasons | Uses | Recipes
  • Ripening bananas
    How To Ripen Bananas

Footer

Butter N Thyme youtube channel

  • Privacy Policy
  • Disclaimer
  • Accessibility

Newsletter

  • Sign Up! for emails and updates
Newsletter Signup

Home

Social

Recipes

About

Videos

Contact

↑ back to top

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2023 Butter N Thyme