Thursday, October 18, 2012

Shrimp with Figs, Goat Cheese Quinoa and Balsamic

It's going to be a short and sweet kind of morning.

It's early.  It's Thursday.  And I'm only on my first cup of coffee.

Therefore, if I get this out quick enough you won't have to read the ramblings that start during cup number three.  Caffeine fingers.  They're wild.

So let's jump right in and chat about this dish.

You might have noticed something similar to this on my Meal Plan Monday this week.  I originally planned on it being a Friday night meal but...I ended up with some shrimp, several figs, and a small amount of time to make dinner.  So I had to do the old switcheroo.

This is one of those dishes that highlights simplicity.  And you know how much I love those.  The goat cheese and fig combination is tried and true.  Sauteed mushrooms, onions, and garlic?  Tried and true.  Throw in some fresh shrimp, a splash of white wine and serve it over quinoa?  You've got yourself a winner.  And a winner that only takes a little over 30 minutes to produce.  Talk about results. 

Don't get all concerned about the "strange" ingredients.  Keenwah.  Goat Cheese.  Figs.  I wouldn't lead you astray here.  You need these things.  Cooked together in tasty harmony and placed in your mouth.  Got it?


P.S. - Don't forget to drizzle said winner with balsamic.  It's the cherry on top.

sauteed shrimp with figs, 
goat cheese quinoa and balsamic...

Adapted from Beth Michelle

Makes: 4 Servings   Prep Time: 5 minutes   Cook Time: 30 minutes   Total Time: 35 minutes

{Printable Recipe}

1 lb uncooked shrimp
1 cup quinoa
2 cups vegetable stock
6 ounces soft goat cheese
4 cloves garlic, minced
1/2 onion, chopped
1 (4 ounce) package mixed mushrooms, chopped
1 tablespoon olive oil
salt and pepper
4 figs cut into chunks
splash of white wine
balsamic vinegar for drizzling

  1. In a medium saucepan, combine quinoa and vegetable stock.  Bring to a boil over medium-high heat.  Reduce heat, cover, and simmer for about 15 minutes or until stock is absorbed.  Remove quinoa from heat and stir in goat cheese until well combined.  Season with salt and pepper and set aside.
  2. In a large skillet over medium heat add olive oil, onion, garlic, and onions.  Saute until tender, 5-7 minutes.  Add uncooked shrimp and a splash of white wine.  Cook shrimp until cooked through and pink on both sides, about 7 minutes.  Sprinkle with salt and pepper to taste and remove pan from heat.
  3. To serve, split quinoa among 4 bowls and top with shrimp mixture and figs.  Drizzle with balsamic vinegar and serve immediately.

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