Monday, May 6, 2013

Celery Quinoa with Worcestershire-Lime Shrimp

Celery Quinoa with Worcestershire-Lime Shrimp
(serves 2-4)

Although celery may be an underrated member of the vegetable world, it is truly the star of this meal. The result is a savory dish with fresh notes and just a hint of sweetness. Chicken can be substituted for the shrimp, but factor in an adjustment in cooking times and measurements.


Celery Quinoa:

-1 medium onion
- A handful of baby carrots
- 3 large stalks of celery
- 2 large garlic cloves
- ¼ teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- Juice of ½ lime
- 1 ½ cups low sodium chicken broth
- 1 cup quinoa
- 3 large dates (chopped) or substitute dried cranberries
- Salt and pepper to taste
- Olive oil for the pan

Worcestershire-Lime Shrimp:

-16 large shrimp (uncooked, peeled and deveined)
- 1 tablespoon Worcestershire sauce
- Juice of ½ lime
- Crushed red pepper flakes (to taste)
- Olive oil for the pan

Dice the onion, carrots and celery, removing the tops (greens) from the celery first and setting them aside for later use. 

Heat some oil in a large saucepan over medium heat and add the onion to the pan.
 Cook until softened.

Add the diced carrot and celery and continue to cook until they begin to soften.

Mince the garlic (or use garlic press) and add to the pan along with the turmeric, coriander, cumin, salt and pepper. *Note: unless you are using fully salted chicken broth, you want this mixture to be a little on the salty side. The addition of the broth and quinoa will really soften the salt flavor.*

Squeeze the lime into the pan and then add the broth and quinoa. Bring to a boil, and then stir in the chopped dates. 

Cover and reduce heat to low. The quinoa will need to cook for about 15 to 20 minutes. When it has finished cooking (the liquid will have been absorbed and you should be able to fluff it with a fork), remove from the heat.

Roughly chop the celery greens (nice large chunks).

Heat a small amount of olive oil in a large skillet over medium heat.

Remove the tails from the shrimp, *Tip: the easiest way to do this is to pinch the middle of the tail between your thumb and forefinger, and with the other hand, grasp the base of the shrimp, nearest the tail, and pull. This should enable you to successfully remove the tails without losing any of the shrimp meat.*

Add the shrimp to the hot pan. Drizzle the Worcestershire sauce 
and squeeze the lime over them. 

Sprinkle with crushed red pepper flakes and allow the shrimp to cook until the flesh becomes opaque and pink in color. When the shrimp has finished cooking, turn off the heat and add the celery greens to the pan. This will slightly “wilt” the greens without sacrificing their flavor or bright green color.

To serve: Make a bed of quinoa on the plate; I chose to form mine in a circular shape. Top with several of the cooked shrimp and some celery greens. Enjoy!

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